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Chicken Fingers with Curried Ketchup Recipe

Chicken Fingers with Curried Ketchup Recipe

How to make Chicken Fingers with Curried Ketchup Recipe ? 
Course Appetizer
Cuisine international
Total Time 35 minutes
Servings 4 servings
Calories 330kcal


  • Chicken breasts, boneless, skinless, cut
  • 1 ½ pounds
  • Broccoli, cut into florets
  • 1 bunch
  • ¾ cup Ketchup
  • 2 cups Panko (Japanese breadcrumbs)
  • 2 Large eggs
  • 2 tbsp Curry powder
  • 1 tbsp Dijon mustard
  • 1 tsp Ground cumin
  • Juice of one lime
  • Non- stick cooking spray- as required
  • Salt to taste


  • Preheat the oven to 400 degree F. On the baking sheet, place a rack and use the
    cooking spray on it. Take a shallow bowl and whisk together the cumin, mustard, eggs, a
    teaspoon of curry powder and a teaspoon of salt. In another bowl mi panko and half a
    teaspoon curry powder.
  • Immerse the chicken strips in the egg mixture and coat them with the panko mixture
    after letting the excess egg coating drip off. Arrange the chicken strips on the rack and
    use the cooking spray on it. Bake it for around 20 minutes till it is cooked and turns
    golden brown in color.
  • Take a large pot with a steamer basket and boil one inch of water in it. Steam the
    broccoli and cook it covered for 8 to 10 minutes till it turns soft and tender. In a small
    bowl mix the remaining half teaspoon curry powder, the lime juice and ketchup. Serve
    the naked chicken strips with steamed broccoli and the curried ketchup.