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Easy to grab chicken strips coated in a mild, fruity curry sauce make for a delicious, if slightly messy, finger-food feast.

You'll need a baking tray and a food processor or hand blender.

For the curry sauce

  • 1 tbsp sunflower oil
  • 1 small onion
    chopped
  • ½ apple
    grated
  • ¼ tsp ground ginger
  • 1½ tsp mild curry paste
    such as Korma
  • 250ml unsalted chicken stock
  • 150ml coconut milk
  • 2 dried apricots
    chopped
  • 150g butternut squash
    diced

For the chicken strips

  • 1 tsp mild curry paste, such as Korma
    such as Korma
  • 1 tsp mango chutney
  • ½ tsp sunflower oil
  • 1 boneless chicken breast
    sliced into strips

    Method

    • step 1

      Preheat the oven to 200ºC (fan 180ºC)/400F/gas mark 6. Line a baking sheet with foil.

    • step 2

      To make the curry sauce, heat the oil in a saucepan. Add the onion, apple, and ginger. Fry for 5 minutes over a medium heat. Add the curry paste and fry for 10 seconds.

    • step 3

      Add the stock, coconut milk, apricots and butternut squash. Bring to the boil, then cover and simmer for 15 minutes. Blend until smooth using a hand blender.

    • step 4

      Meanwhile, for the chicken strips, mix the curry paste, mango chutney and oil together. Add the chicken and coat. Arrange on the baking sheet.

    • step 5

      Bake the chicken in the preheated oven for 10 to 12 minutes, until browned and cooked through. Once cooled, serve with the curry sauce

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