Chicken Fingers with Curry

Peruvian Chicken Fingers with Curry Recipe - Easy and Flavorful Dish

Region / culture: Peru | Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Chicken fingers with curry is a delicious and flavorful dish that is perfect for a quick and easy meal. The combination of tender chicken strips coated in a crunchy breadcrumb mixture with a hint of curry spice is sure to please your taste buds.

History

Chicken fingers with curry is a modern twist on the classic chicken fingers recipe. The addition of curry powder adds a unique and exotic flavor to the dish, making it a popular choice for those looking to spice up their chicken fingers.

Ingredients

3 boneless chicken breasts, 4 oz (113 g) each
2 tbsp low fat yogurt
12 soda crackers, crushed
1 tsp dried thyme
0.5 tsp dried marjoram
0.25 tsp curry powder
salt

How to prepare

Trim any fat from the chicken breasts.
Cut each breast into 8 even strips.
In a bowl, combine the chicken strips with yogurt.
In a shallow dish or plate, combine the bread crumbs, thyme, marjoram, and curry.
Using a fork, coat each chicken strip with the crumb mixture.
Place the coated strips on a cake rack set in a baking dish or pan.
Repeat the coating process with the remaining strips until all are coated and lined up in a single layer on the rack.
Bake at 375°F (191°C) for 25 minutes or until the crumbs are lightly browned and crisp.
Remove from the oven and sprinkle with salt to taste.

Variations

Try using different spices in the breadcrumb mixture, such as paprika or cumin, for a different flavor profile.
For a healthier option, try baking the chicken fingers instead of frying them.

Cooking Tips & Tricks

Make sure to trim any excess fat from the chicken breasts before cutting them into strips.

- Coating the chicken strips in yogurt before breading them helps to keep the chicken moist and tender.

- For extra crunch, try using panko breadcrumbs instead of regular breadcrumbs.

- To ensure even cooking, make sure to space the coated chicken strips out on a rack set in a baking dish or pan.

Serving Suggestions

Serve the chicken fingers with curry with a side of rice and a salad for a complete meal.

- Dip the chicken fingers in a tangy mango chutney or a creamy yogurt sauce for added flavor.

Cooking Techniques

Baking the chicken fingers in the oven helps to keep them crispy without the need for frying.

Ingredient Substitutions

You can use Greek yogurt instead of regular yogurt for a thicker coating on the chicken strips.

- If you don't have curry powder, you can use a combination of cumin, coriander, and turmeric as a substitute.

Make Ahead Tips

You can prepare the chicken strips ahead of time and store them in the refrigerator until ready to bake.

Presentation Ideas

Serve the chicken fingers with curry on a platter garnished with fresh herbs, such as cilantro or parsley, for a beautiful presentation.

Pairing Recommendations

Pair the chicken fingers with curry with a side of naan bread or roti for a complete Indian-inspired meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

220 per serving

Carbohydrates

12g per serving

Fats

6g per serving

Proteins

24g per serving

Vitamins and minerals

This dish is a good source of vitamin B6, niacin, and selenium.

Alergens

This recipe contains dairy (yogurt) and gluten (breadcrumbs).

Summary

This dish is a balanced meal with a good mix of carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals.

Summary

Chicken fingers with curry is a delicious and easy-to-make dish that is sure to become a family favorite. With a crunchy breadcrumb coating and a hint of curry spice, these chicken fingers are a flavorful twist on a classic recipe. Serve them with rice and a salad for a complete meal that is sure to satisfy.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to make. It was a rainy afternoon and I was flipping through an old cookbook that I had inherited from my own grandmother. The pages were yellowed and worn, but there was something about the way the recipe for Chicken Fingers with Curry was written that caught my eye.

I had always enjoyed experimenting in the kitchen, trying out new dishes and flavors. And this recipe seemed like the perfect blend of familiar and exotic, with the comforting taste of chicken fingers paired with the bold flavors of curry. I could already imagine the aroma filling my kitchen as the dish cooked in the oven.

I read through the ingredients list and instructions carefully, taking note of the measurements and cooking times. The recipe called for a mix of spices that I had never used before – cumin, coriander, turmeric, and ginger – but I was eager to give them a try.

The next day, I set out to gather all the ingredients I would need. I visited the local spice shop to pick up the exotic spices, and stopped by the butcher to select the freshest chicken breasts. As I gathered everything together in my kitchen, I could feel a sense of excitement building. This was going to be a culinary adventure.

I began by marinating the chicken breasts in a mixture of yogurt, lemon juice, and the spices. As I worked, the fragrant scent of the spices filled the air, making my mouth water in anticipation. I let the chicken sit in the marinade for several hours, allowing the flavors to mingle and develop.

When it was time to cook, I preheated the oven and prepared the breading for the chicken fingers. I dipped each piece of marinated chicken into a mixture of breadcrumbs and shredded coconut, adding a crunchy and sweet coating that would complement the savory curry flavors.

As the chicken fingers baked in the oven, I could hardly contain my excitement. The tantalizing aroma of curry and coconut wafted through the kitchen, making my stomach growl with hunger. When the timer finally went off, I pulled the golden-brown chicken fingers from the oven, their crust crispy and irresistible.

I plated the chicken fingers alongside a creamy coconut curry sauce that I had made to accompany them. The sauce was rich and velvety, with a hint of heat from the spices and a touch of sweetness from the coconut milk. It was the perfect complement to the crispy chicken fingers, adding another layer of flavor to the dish.

I sat down at the table and took my first bite, savoring the explosion of flavors in my mouth. The tender chicken, the crunchy coating, the bold curry spices – it was a symphony of tastes and textures that danced on my taste buds. I closed my eyes and let out a satisfied sigh, knowing that I had created something truly special.

As I continued to enjoy my meal, I thought about the journey that had led me to this moment. The years of cooking and experimenting, the countless recipes I had tried and tweaked, the memories of meals shared with loved ones – they had all led me to this recipe for Chicken Fingers with Curry.

And as I sat there, basking in the glow of a delicious meal and a satisfied stomach, I knew that this recipe would become a cherished part of my culinary repertoire. It was a reminder of the joy and fulfillment that cooking could bring, and a testament to the power of trying new things and embracing new flavors.

As I cleared the table and washed the dishes, I made a mental note to write down the recipe for Chicken Fingers with Curry, so that I could pass it on to future generations. It was a recipe that deserved to be shared and enjoyed by all, a taste of the culinary adventures that awaited anyone willing to take a chance in the kitchen.

And so, with a full belly and a happy heart, I tucked the recipe away in my cookbook, ready to be pulled out and savored again and again. For me, it was more than just a dish – it was a reminder of the joy of cooking, the thrill of discovery, and the love that went into every meal I made. And I knew that as long as I had recipes like this one in my life, I would never tire of the magic of the kitchen.