Chicken fingers with curried ketchup

Food Network

Serves: 4

  • 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

Preheat the oven to 400 degrees F. Set a rack on a baking sheet and mist with cooking spray. Whisk the eggs, mustard, 1 teaspoon curry powder, the cumin and 1 teaspoon salt in a shallow bowl. Mix the panko with 1/2 teaspoon curry powder in another bowl.

Dip the chicken strips in the egg mixture, letting the excess drip off, then coat with the panko. Place the chicken on the rack and mist all over with cooking spray. Bake until golden brown and cooked through, about 20 minutes.

Meanwhile, bring about 1 inch of water to a boil in a large pot with a steamer rack or basket in place. Add the broccoli, cover and steam until crisp-tender, 8 to 10 minutes. Mix the ketchup, lime juice and the remaining 1/2 teaspoon curry powder in a small bowl. Serve the chicken strips with the curried ketchup and broccoli.

*Chef’s note: These chicken fingers were just…. meh. They weren’t bad, but I wouldn’t make them again (maybe partly because it took forever to get the smell of curry off my hands!). I used tenderloins instead of breast strips and subbed lemon juice for the lime juice–use lime.

 

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