Vindaloo Chicken Nuggets

Vindaloo Chicken Nuggets

Preparation Time: 20 minutes, plus 2 hours marinating
Cooking Time: 15-18 minutes

• 1 kg (2 lb) chicken thigh fillets
• salt and pepper
• 1 tablespoon lemon juice
• 2 tablespoons vindaloo curry paste
• 125 g (4 oz) flour
• 2 eggs, lightly beaten
• 185 g (6 1/2 oz) dried breadcrumbs
• canola oi spray

        yoghurt and cucumber dipping sauce:

•  1 lebanese cucumber, grated
• 1 cup (250 g, 8 oz) plain yogurt
• 1 clove garlic, crushed
• 1 tablespoon lemon juice
• salt and pepper to taste

1. Cut each thigh fillet into 4 pieces. In a bowl, place fillets and sprinkle lightly with salt and pepper. Pour over 1 tablespoon lemon juice. 
2. Toss to mix through. Rub the vindaloo curry paste well into each piece with your fingers. Cover and refrigerate 2 hours or more.
3. Preheat oven to 200 Celsius (400 Fahrenheit, gas mark 6). Into shallow dishes or trays, place the flour, egg and breadcrumbs. 
4. Coat the chicken nuggets in flour, dip into the egg and press into the breadcrumbs to coat all sides. 
5. Lightly spray a large flat tray with canola oil spray. Place nuggets on the tray and spray the tops. Cook in a preheated oven for 15-18 minutes.
6. Into a strainer, place the cucumber and press to drain off excess liquid. Mix into the yoghurt. Add garlic, lemon juice, salt and pepper and place in a serving bowl. Serve with the hot nuggets.