Indian-spiced chicken nuggets

1. 1

   Put the chicken in a food processor with the ginger, garlic, fennel seeds, cinnamon, curry powder and turmeric.

2. 2

   Season and blend until fairly smooth.

3. 3

   Turn out the mixture on to a clean work surface and divide into 12 equal portions.

4. 4

   Roll each one into a little ball and flatten slightly to make nuggets.

5. 5

   Spray a large non-stick frying pan with low calorie cooking spray and place over a medium heat.

6. 6

   Fry the nuggets for 6-7 minutes or until nicely browned, turning halfway (you may need to do this in batches).

7. 7

   Eat straight away with lemon wedges to squeeze over.

8. 8

   You can also cool and keep them in the fridge for up to 2 days, enjoying them cold or thoroughly reheated.

* Per serving · 4 servings · Values may vary.

No additional tips available.