Baked chicken nuggets with almond crust and curry dip

• 75 gchicken breast(cut into bite-sized pieces)
• ¼egg(beaten)
• 15 galmonds(finely ground)
• 7 ½ gparmesan(finely grated)
• ¾ gsweet paprika
• 2 ½ golive oil
• 38 gGreek yoghurt
• 2 ½ gyellow curry paste
• ¼lime(juice of half the fruit, the rest cut into wedges)
• 1 ¼ ghoney
• 1 ¼ gparsley(finely chopped)
• ¼ gblack pepper

Instructions

1. 1

   Preheat the oven to 200 degrees celsius conventional heat and line a baking tray with baking paper.

2. 2

   Mix the 15 g almonds, 7 ½ g parmesan, ¾ g sweet paprika and ¼ g black pepper in a shallow bowl. Beat the ¼ egg in a second bowl.

3. 3

   Season the 75 g chicken breast pieces lightly with salt, turn them first in the egg and then all over in the almond and parmesan mix. Press firmly so the coating sticks.

4. 4

   Place the nuggets on the tray with space between them, drizzle with the 2 ½ g olive oil and bake for 16 to 18 minutes. Turn them once halfway through so they brown evenly.

5. 5

   Meanwhile stir the 38 g Greek yoghurt, 2 ½ g yellow curry paste, 1 ¼ g honey and the juice of half the ¼ lime into a smooth dip.

6. 6

   Sprinkle the nuggets with 1 ¼ g parsley and serve with the dip and the lime wedges.

Nutrition per 100 g