Chicken Fingers With Curried Ketchup Recipe

Photo: Chicken Fingers With Curried Ketchup Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Fingers With Curried Ketchup recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken Fingers With Curried Ketchup. 


Total Time: 35 min
Prep 5 min
Cook 30 min

Yield: 4 servings
Level: Easy

Ingredients
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

Directions

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.

Per serving: Calories 330; Fat 5 g (Saturated 1 g); Cholesterol 155 mg; Sodium 1,190 mg; Carbohydrate 34 g; Fiber 3 g; Protein 37 g

Photograph by Antonis Achilleos
Recipe courtesy Food Network Magazine 

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Barbecued chicken with guacamole recipe

Photo: Barbecued chicken with guacamole recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Barbecued chicken with guacamole recipe. Enjoy our collection of quick & easy recipes and learn how to make Barbecued chicken with guacamole.  

Recipe facts:
Takes: 10 mins to prepare and 35 mins to cook
Makes: 4

Ingredients: 

4 chicken breast fillets
2tbsp olive oil
200g (7oz) guacamole
rice to serve
salt
freshly ground black pepper
For the salad
150g (5oz) baby plum tomatoes, halved
For the salsa
1 small red onion, finely chopped
2tbsp chopped fresh coriander
juice of 1 lime
1tbsp olive oil
pinch of caster sugar

Place the chicken skin side up on a plate, rub the skin with olive oil, salt and pepper.

Cook the chicken over hot barbecue coals for 10-15 minutes, turning once until the chicken is charred on the outside and completely cooked through.

Meanwhile mix all the salad ingredients together in a bowl and season to taste.

Serve the chicken on a bed of rice with the salad and guacamole served alongside.  

TESCO realfood  

More Chicken Recipes:   

Chicken coleslaw sandwiches 
Warm chicken a la vinaigrette
Griddled chicken with piri piri salsa
Chicken finger sandwiches
Chicken nuggets
Whole spiced chicken   

Save and Share Barbecued chicken with guacamole recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network. 

Baked Spanish chicken casserole recipe

Photo: Baked Spanish chicken casserole recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Baked Spanish chicken casserole recipe. Enjoy our collection of quick & easy recipes and learn how to make Baked Spanish chicken casserole. 

Recipe facts:
Takes: 25 mins to prepare and 50 mins to cook
Serves: 4

Ingredients

50ml olive oil
8 skinless chicken thighs and drumsticks
50ml dry sherry
2 red peppers, chopped
1 green pepper, chopped
1 medium onion, finely chopped
1 red onion, finely chopped
2 cloves garlic, minced
100g pimento stuffed green olives
400g canned chopped tomatoes
400ml chicken stock
1 bay leaf
200g white long grain rice, cooked as per package instructions
1tbsp coriander, finely chopped
salt
pepper

Heat the olive oil in a large, heavy-based casserole dish over a moderate heat. Season, then sear the chicken thighs until golden brown in colour all over. Remove and set to one side.

Add the onions, peppers and bay leaf, sweating for 4-5 minutes over a reduced heat. Add the garlic and continue to cook, stirring occasionally, for 1-2 minutes. Increase the heat, then pour in the sherry and deglaze the dish until the sherry has almost evaporated entirely.

Add the chicken thighs back to the dish and add the chicken stock and chopped tomatoes. Bring the casserole to the boil, then cover and reduce to a simmer for 25-30 minutes until the chicken is cooked through. Adjust the seasoning if necessary, then stir in the olives and discard the bay leaf. Serve on a bed of hot rice.

Source TESCO realfood 

More Chicken Recipes:   

Chicken coleslaw sandwiches 
Warm chicken a la vinaigrette  
Griddled chicken with piri piri salsa  
Chicken finger sandwiches  
Chicken nuggets
Whole spiced chicken 

Save and Share Baked Spanish chicken casserole recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.