Madras curry chicken fingers with raita
This isn’t just any chicken finger, it’s my knock the flavour up an entire level, madras curry chicken finger. This is the ideal way the level up your chicken finger game without a ton of extra work. It’s as easy as buying a good quality madras curry paste and mixing it with yogurt. The outcome far exceeds the effort required to add the extra layer of delicious flavour. This is a great way to switch up a family favourite.
3 chicken breasts, cut into finger sized pieces
1/2 cup full fat yogurt
1/2 cup Madras curry paste
1 1/2 cups panko bread crumbs
Mix together the yogurt and curry paste in a medium bowl and add all the chicken pieces. Stir to coat the chicken.
Place the bread crumbs in a shallow baking dish. Dredge a couple pieces of the coated chicken in the bread crumbs. Be sure to press the panko on to the chicken so they get a nice thick coating of crumbs. Transfer those to a baking sheet and continue dredging the remainder of the chicken.
Cook for 15-20min, depending on how large your chicken pieces are. Make sure the chicken is cooked through.
Raita dipping sauce
1 1/2 cups full fat yogurt
1/2 cup grated cucumber
2 green onions, sliced thinly
2 Tbsp chopped cilantro
1 Tbsp lime juice
1/8 tsp salt
Mix all the ingredients together and chill until you are ready to serve.
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