Ingredients

  • 2 boneless chicken breasts, skinned
  • 1 cup plain yogurt
  • 1 Tbs p. Sun Brand Curry Powder
  • 1 1/4 cups flour
  • 1/2 cup sesame seeds
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1 Tbs p. pepper
  • 1 quart vegetable oil, for frying
  • 1 cup Sun Brand Peach Chutney
  • 4 tsp. dry mustard

Preparations

  • Wash, dry, trim fat & tendons from chicken.
  • Cut breasts into 1" * 3" strips.
  • Marinate for 30 minutes in a mixture of yogurt & curry.
  • Drain the chicken well & discard marinade.
  • In a separate bowl, combine flour, sesame seeds, garlic, salt & pepper.
  • Coat the chicken with the flour mixture.
  • Heat the oil in a saucepan to 350oC.
  • Fry chicken, in batches, 3 minutes or until cooked thorough and golden.
  • Briefly drain on paper towels.
  • Stir chutney & mustard together.
  • Serve as a dipping sauce with the chicken.