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Chicken Fingers with Curried Ketchup Meat

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Chicken Fingers with Curried Ketchup

  • 3 skinless, boneless chicken breasts, cut into 1-inch wide strips
  • Cooking spray
  • 2 large eggs
  • 1 tbsp dijon mustard
  • 2 tsp curry powder
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1 1/2 cups Panko (Japanese) breadcrumbs
  • 3/4 cup ketchup
  • Juice of 1 lime


Yield: 4 servings

Preheat oven to 400oF. Set a rack on a baking sheet and mist with cooking spray. Whisk the eggs, mustard, 1/2 tsp curry powder, the cumin and 1 tsp salt in a shallow bowl. In another bowl, mix the panko with 1 tsp curry powder.
Dip the chicken strips in the egg mixture, letting the excess drip off, then coat with the panko. Place the chicken on the rack and mist all over with cooking spray. Bake until golden brown and cooked through, about 20 minutes.
Mix the ketchup, lime juice and the remaining 1/2 tsp curry powder in a small bowl.

Serve the chicken strips with the curried ketchup and steamed broccoli.

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