Chef Adrian’s Chicken in Kataifi Pastry with Curry Mayonaise


2 Chicken Breasts

1 packet of kitafi pastry

1 egg

a drop of milk

plain flower for dusting

mild curry powder

oil for frying

To serve

mix 1tbsp of curry powder and 1tbsp of tumeric in a bowl with 400g of mayo

some dressed rocket



Cooking Method

Cook the chicken in the oven with sea salt and mild curry powder for 15-20 mins at 180 C. Once cooked slice into chunks like goujons. And now prepare to roll in the kitaifi. Mix some sea salt into the flour in a bowl. Whisk the egg and milk together in another bowl and then take small bunches of kitaifi pastry and lay it out.

Dip the chicken into flour first then into the egg mixture and then roll tightly in the kitaifi squeezing to keep it together. Heat the oil in a wok and dip the kitaifi in to cook until crispy. This normally takes 2-3 mins.

Drain onto some kitchen paper and then serve up with the curry mayo and rocket. Enjoy.