Chicken Fingers With Curried Ketchup Recipe

Name: Chicken Fingers With Curried Ketchup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 2 large eggs; 1 tablespoon dijon mustard; 2 teaspoons curry powder; 1 teaspoon ground cumin; Kosher salt; 2 cups panko (Japanese breadcrumbs); 3 skinless, boneless chicken breasts (1 1/2 to 1 3/4 pounds), cut into 1-inch-wide strips; 1 bunch broccoli, cut into florets; 3/4 cup ketchup; Juice of 1 lime

Servings: persons

Cooking spray
2 large eggs
1 tablespoon dijon mustard
2 teaspoons curry powder
1 teaspoon ground cumin
Kosher salt
2 cups panko (Japanese breadcrumbs)
3 skinless, boneless chicken breasts (1 1/2 to 1 3/4 pounds), cut into 1-inch-wide strips
1 bunch broccoli, cut into florets
3/4 cup ketchup
Juice of 1 lime

1
Preheat the oven to 400 degrees F. Set a rack on a baking sheet and mist with cooking spray.
2
Whisk the eggs, mustard, 1 teaspoon curry powder, the cumin and 1 teaspoon salt in a shallow bowl.
3
Mix the panko with 1/2 teaspoon curry powder in another bowl.
4
Dip the chicken strips in the egg mixture, letting the excess drip off, then coat with the panko.
5
Place the chicken on the rack and mist all over with cooking spray.
6
Bake until golden brown and cooked through, about 20 minutes.
7
Meanwhile, bring about 1 inch of water to a boil in a large pot with a steamer rack or basket in place.
8
Add the broccoli, cover and steam until crisp-tender, 8 to 10 minutes.
9
Mix the ketchup, lime juice and the remaining 1/2 teaspoon curry powder in a small bowl.
10
Serve the chicken strips with the curried ketchup and broccoli.
11
Per serving: Calories 330; Fat 5 g (Saturated 1 g); Cholesterol 155 mg; Sodium 1,190 mg; Carbohydrate 34 g; Fiber 3 g; Protein 37 g
12
Photograph by Antonis Achilleos

434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Cooking spray, 2 large eggs, 1 tablespoon dijon mustard, 2 teaspoons curry powder, and more.

Yes, Chicken Fingers With Curried Ketchup falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Fingers With Curried Ketchup

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