Indian-spiced chicken nuggets

This take on chicken nuggets packs a spicy punch into each bitesize parcel. Enjoy with a juicy wedge of lemon squeezed over the top.

Ingredients

Details

  • Cuisine: Indian
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 10 mins
  • Serves: 4

Step-by-step

  1. Put the chicken in a food processor with the ginger, garlic, fennel seeds, cinnamon, curry powder and turmeric. Season and blend until fairly smooth.
  2. Turn out the mixture on to a clean work surface and divide into 12 equal portions. Roll each one into a little ball and flatten slightly to make nuggets.
  3. Spray a large non-stick frying pan with low calorie cooking spray and place over a medium heat. Fry the nuggets for 6-7 minutes or until nicely browned, turning halfway (you may need to do this in batches).
  4. Eat straight away with lemon wedges to squeeze over. You can also cool and keep them in the fridge for up to 2 days, enjoying them cold or thoroughly reheated.

Photography by Gareth Morgans.

Recipe taken from Slimming World's Little Book of Light Bites, available in all Slimming World groups, priced £3.95.

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