Coconut-curry chicken nuggets

7 - 8
PersonalPoints™ per serving
Total Time
20 min
5 min
15 min
Chicken nuggets of any kind are always popular, and these are no exception. Consider making this recipe the next time you entertain—it can easily be doubled to serve a crowd. Pile the nuggets on a platter and serve short bamboo picks alongside so they can be picked up with ease. For a strong curry flavor, use Madras curry powder. You can freeze the extra nuggets to enjoy another time. Simply place the coated nuggets on a small baking sheet in one layer. Cover with plastic wrap and freeze. Transfer the frozen nuggets to a zip-close plastic bag and store in the freezer for up to three months. No need to thaw before baking. Just allow an extra 5 minutes in the oven.


Mango chutney

½ cup(s)

Curry powder

1 tsp

Ground cumin

½ tsp

Uncooked boneless skinless chicken breast(s)

12 oz, cut into 8 pieces

Sweetened coconut flakes

½ cup(s), chopped


  1. Preheat the oven to 425°F. Spray a baking sheet with nonstick spray.
  2. Combine 1/4 cup of the chutney, 1/2 teaspoon of the curry powder, and 1/4 teaspoon of the cumin in a serving bowl; cover and refrigerate.
  3. Combine the chicken, the remaining 1/4 cup chutney, 1/2 teaspoon curry powder, and 1/4 teaspoon cumin in a medium bowl; toss to coat. Put the coconut on a sheet of wax paper. Coat the chicken, one piece at a time, with the coconut.
  4. Place the nuggets on the baking sheet. Bake until the chicken is cooked through and golden on the outside, about 15 minutes. Serve with the chutney sauce. Yields 4 nuggets per serving.