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Panko chicken nuggets with sweet potato curry

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Ingredients for 4 servings:

  • 12 chicken fillets (inner fillets)
  • 2 eggs, size M
  • 150 g panko
  • 50 g flour
  • 1 liter of oil for frying
  • 600 g sweet potatoes
  • 30 g fresh ginger
  • 3 tbsp sesame oil
  • 2 tbsp curry powder
  • 400 ml coconut milk, unsweetened
  • 1 lime(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 34 minutes

Rinse the chicken breast fillets, pat dry, coat first in flour, then in beaten egg (season with salt and pepper!), and finally in panko. Fry in hot oil at 160°C (takes about 3 to 4 minutes), then pat dry with a paper towel. Peel and dice the sweet potatoes, peel and finely grate the ginger. Sauté both in sesame oil, add the curry powder and coconut milk, and simmer covered over medium heat for about 15 minutes. Season with lime juice, salt, and pepper. Serve both together and enjoy – delicious!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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