curried chicken tenders
I’ve always loved trying to add a twist or think outside of the box for family recipes. There’s no doubt that chicken nuggets are a firm favourite in many households, but a healthier alternative is much easier to make at home than parents often realise. I’ve added a twist to this recipe with the addition of a mild curry flavour (a great way to transition fussy children towards stronger-tasting family meals), and using poppadoms for the coating (great if you’ve got some leftover from a recent takeaway!)
This is a great recipe to get kids involved with too - embrace the mess!
RECIPE
Makes 12-15 tenders
Suitable from: 12 months
Ingredients
2-3 large chicken breasts
2 tbsp yoghurt/dairy alternative*
1 tsp mild curry powder
6-8 poppadoms (depending on size)
Method
Cut your chicken breasts into strips, roughly 1 inch thick.
In a bowl mix the yoghurt and curry powder together. Add the chicken to the bowl and coat your chicken pieces in the curried yoghurt. If you’re short on time in the evenings, do this step first thing and leave your chicken marinating all day.
In a blender (or using a bag and rolling pin), crush your poppadoms into a fine powder. Pour out onto a plate or large bowl, then roll each chicken piece in the poppadom crumb until it is well coated.
Cook in an air fryer for 10 minutes at 2408c (turning halfway), or bake in a preheated oven at 190*C for 20 minutes.
Simple swaps:
Make a satay version of these tenders by mixing a heaped teaspoon of smooth peanut butter with the yoghurt.
Mix up your crumb topping using oats, breadcrumbs, blitzed crackers or oatcakes.
👍 High iron recipe
👍 Fussy eater favourite