Homemade Chicken Nuggets with Curry Sauce

Ingredients

• 300 g Boneless chicken fillet (skinless, cut into pieces)
• 80 ml Cold water (to hydrate the meat)
• 1 c. à café Fine salt (table salt)
• 1 c. à café Smoked paprika (provides color and smoky flavor)
• 0.5 c. à café Garlic powder (or grated fresh garlic)
• 0.25 c. à café Chili (optional) (for a slight heat)
• 50 g All-purpose flour (for the frying batter)
• 50 g Cornstarch (or potato starch)
• 200 ml Sparkling water (gives crispiness to the batter)
• 1 pincée Turmeric powder (for yellow color)
• 0.5 c. à café Salt (for the batter) (season the batter)
• 1 L Frying oil (sunflower) (for frying, at 180°C)
• 200 g Apple compote (sweet base of the sauce)
• 30 g Ketchup (about 2 tbsp)
• 30 g Quince jelly (about 2 tbsp)
• 1 c. à café Curry powder (for the sauce)
• 1 c. à café Grated fresh ginger (or ground ginger ½ tsp)
• 1 pincée Salt (for the sauce) (adjust to taste)

Instructions

1. Prepare the chicken

   Remove the nerves and white parts from the chicken fillet using a sharp knife. Cut the meat into small pieces to facilitate blending.

   Time: PT10M

2. Season and hydrate

   In a bowl, mix the chicken with the salt, smoked paprika, garlic powder, chili (if used) and add 80 ml cold water. Incorporate well so the water is absorbed.

   Time: PT5M

3. Blend the mixture

   Blend the mixture with an immersion blender for a few seconds until a fine, homogeneous texture is achieved, without overheating the meat.

   Time: PT3M

4. Shape the nuggets

   With slightly damp hands, scoop small amounts of the mixture and shape them into irregular nugget shapes. Place the nuggets on a tray lined with parchment paper.

   Time: PT10M

5. Freeze the nuggets

   Place the tray in the freezer for 1 hour so the nuggets firm up before breading.

   Time: PT1H

6. Prepare the frying batter

   In a large bowl, combine the flour, cornstarch, salt, turmeric and gradually pour the sparkling water while whisking until a smooth, slightly thick batter forms.

   Time: PT5M

7. Prepare the curry sauce

   In a bowl, mix the apple compote, ketchup, quince jelly, curry, grated ginger and a pinch of salt. Whisk until a homogeneous sauce is obtained.

   Time: PT10M

8. Heat the sauce

   Pour the sauce into a small saucepan and heat over low heat until it gently simmers (≈80 °C).

   Time: PT5M

   Temperature: 80°C

9. Heat the oil

   Heat the frying oil in a deep pan or fryer to 180 °C. Use a thermometer to check the temperature.

   Time: PT5M

   Temperature: 180°C

10. Fry the nuggets

    Drop the frozen nuggets, one at a time, into the hot oil. Fry for 3‑4 minutes until golden and crispy. Drain on paper towels.

    Time: PT5M

    Temperature: 180°C

11. Serve

    Arrange the hot nuggets on a plate, serve with warm curry sauce and enjoy immediately.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

20 g

Fat

12 g

Fiber

2 g