Korma Fried Chicken Bao
with Cumin Wedges and Cucumber Raita Style Slaw
- Cereals containing gluten
- Milk
- Mustard
- Soya
- May contain traces of allergens
- Celery
Our Korma Fried Chicken Bao are inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
Ingredients
450 grams
Potatoes
1 sachet(s)
White Cumin Seeds
50 grams
Breadcrumbs
(Contains: Cereals containing gluten)
3 unit(s)
British Chicken Thighs
½ unit(s)
Cucumber
(May contain traces of: Celery)
½ unit(s)
Lemon
120 grams
Sliced Carrot and Cabbage Mix
150 grams
Creme Fraiche
(Contains: Milk)
50 grams
Korma Curry Paste
(Contains: Mustard)
40 grams
Mango Chutney
1 pack(s)
Bao Buns
(Contains: Cereals containing gluten, Soya)
Not included in your delivery
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop them onto a large baking tray. Drizzle with oil, sprinkle over the cumin seeds and season with salt and pepper. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, crack the egg (see pantry for amount) into a medium bowl and whisk.
Put the breadcrumbs into another medium bowl and season with the salt (see pantry for amount) and pepper.
Season the chicken, then dip it into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.
Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.
Once hot, carefully lay the chicken into the pan and fry until golden-brown, 2-3 mins on each side. Adjust the heat if necessary.
While the chicken fries, wash and dry the (now empty) plate and bowls.
Once the chicken is golden, transfer to a baking tray and bake on the middle shelf until cooked through, 8-11 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, trim the cucumber (see ingredients for amount), then quarter lengthways. Chop widthways into small pieces. Halve the lemon.
In a clean medium bowl, combine a good squeeze of lemon juice, the cucumber, coleslaw mix and two thirds of the creme fraiche. Taste and season with salt, pepper and more lemon juice if needed.
In the other medium bowl, mix together the korma curry paste, mango chutney and remaining creme fraiche. Set aside.
Place the bao buns on a plate, sprinkle with a little water and microwave, 800W: 1 min 10 secs / 900W: 50 secs / 1000W: 40 secs.
If you don't have a microwave, place the bao buns onto a large sheet of foil. Sprinkle with a little water, then fold the foil, sealing on all sides to create a parcel. Bake on the middle shelf until warm and fluffy, 3-4 mins.
When your chicken is cooked, cut widthways into 2cm thick slices.
Transfer the warmed bao to your plates and add a spoonful of the raita slaw, then fill with the fried chicken. Spoon over the korma curry sauce.
Serve the remaining cucumber raita slaw and wedges alongside. Put any remaining curry sauce into a small bowl for dipping.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Reviewers enjoyed the tasty korma flavours, though some found the cold sauce less appealing.
- Ease of prep: Many found this recipe easy to prepare, but some felt it was more complicated than necessary.
- Suggestions: Consider reducing the slaw quantity and draining it well to prevent messy assembly.
- Bao buns: Some found the bao buns too sweet or rubbery; try steaming instead of microwaving for better texture.
- Wedges: Enhance the wedges' flavour by adding extra seasoning beyond just cumin seeds.
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