Vindaloo Chicken Nuggets

Type: Oven
Cut: Thigh
Origin: Indian

Ingredients
1kg Steggles Chicken Thigh Fillets
Salt and pepper
1 tablespoon lemon juice
2 tablespoons vindaloo curry paste
1 cup flour
2 eggs
1 1/2 cups dried breadcrumbs
Canola oil spray

Instructions
Cut each thigh fillet into 4 pieces. Place in a bowl, sprinkle lightly with salt and pepper then pour over the lemon juice. Toss with spoon to mix through. Rub the vindaloo curry paste well into each piece with your fingers. Cover and refrigerate 2 hours.

Coat chicken pieces with flour, egg and breadcrumbs. Lightly spray a large flat tray with canola oil spray and place nuggets on for cooking. Lightly spray the surface of the nuggets. Cook in a preheated oven 200°C for 15-18 minutes.

Serve hot with Yoghurt and Cucumber Dipping Sauce.

Makes 32 nuggets.

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