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Tandoori chicken strips

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Ingredients

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400g skinless chicken breasts, cut into strips
100ml natural yoghurt (0% fat)
1 tbsp lemon juice
1 tsp tandoori curry powder
100g panko breadcrumbs
20g ground almonds
1/2 tbsp tandoori curry powder
Avocado oil, for brushing
TO SERVE
Mango or tamarind chutney

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Tandoori chicken strips

If you like spice, you'll love these Indian-inspired chicken tenders with a panko and almond crumb. They make for a brilliant afternoon or late-night snack and because they are oven baked, they are low in saturated fat, too.

Features:
  • Spicy
Cuisine:
  • 20 Mins
  • Serves 2
  • Easy

Ingredients

  • TO SERVE

Directions

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  1. Place the natural yoghurt in a bowl with the lemon juice and one teaspoon of tandoori curry powder and mix well. Add the chicken and coat in the marinade. Refrigerate for 30 minutes.

  2. Spread the panko breadcrumbs out on a plate and lightly season. Stir in the ground almonds and remaining curry powder until well combined and remove the chicken strips from the marinade, shaking off any excess. Roll in the breadcrumbs until fully coated, then place on a lined baking tray and brush lightly with olive oil.

  3. Bake the tandoori chicken strips in a preheated oven at 220C for 15 minutes, turning once, until golden and the chicken is cooked through. Serve warm with mango or tamarind chutney

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