Posh nuggets with a sauce
Heat oven to 200c
Heat the oil in a large pan
Add the onion, garlic and ginger and cook until the onion is softened.
Add the carrots and courgette and cook for another 5 minutes.
Add the turmeric, cumin, coriander, chilli powder and sugar
Stir well ti evenly coat the vegetables. Add the stock, soy sauce and bay leaves
Bringto the boil.
Reduce the heat and simmer for 30 minutes
Season the breadcrumbs with salt and black pepper.
Place the chicken breast between clingfilm or greaseproof and flatten with a rolling pin . Do not over flatten them
Dip the chicken in the flour , then the egg, then the breadcrumbs
Put on a baking tray and put in the oven
Cook in for 20 minutes or until the chicken is cooked through.
Remove the bay leaves from the sauce and blitz with a hand blender until it becomes a thick, smooth sauce and stir in the natural yoghurt
Slice the chicken and drizzle over the sauce
Ingredients
Directions
Heat oven to 200c
Heat the oil in a large pan
Add the onion, garlic and ginger and cook until the onion is softened.
Add the carrots and courgette and cook for another 5 minutes.
Add the turmeric, cumin, coriander, chilli powder and sugar
Stir well ti evenly coat the vegetables. Add the stock, soy sauce and bay leaves
Bringto the boil.
Reduce the heat and simmer for 30 minutes
Season the breadcrumbs with salt and black pepper.
Place the chicken breast between clingfilm or greaseproof and flatten with a rolling pin . Do not over flatten them
Dip the chicken in the flour , then the egg, then the breadcrumbs
Put on a baking tray and put in the oven
Cook in for 20 minutes or until the chicken is cooked through.
Remove the bay leaves from the sauce and blitz with a hand blender until it becomes a thick, smooth sauce and stir in the natural yoghurt
Slice the chicken and drizzle over the sauce