Coconut-curry chicken nuggets
7
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Mango chutney
½ cup(s)
Curry powder
1 tsp
Ground cumin
½ tsp
Uncooked skinless boneless chicken breast
12 oz, cut into 8 pieces
Sweetened coconut flakes
½ cup(s), chopped
Instructions
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.
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