Chicken Fingers & Curry Ketchup

Makes 8
Prep 15 m
Bake 20 - 22 m
Cook 3 m



  1. 1 of 5 Heat oven to 450 degrees F. Line a baking sheet with nonstick foil.
  2. 2 of 5 In a small saucepan, heat olive oil over medium heat. Add scallions; cook 2 minutes until softened. Add curry powder; cook for 1 minute. Stir in ketchup and take off the heat. Cool, cover and refrigerate until ready to serve.
  3. 3 of 5 In a shallow glass dish, mix together cornflake crumbs, Parmesan cheese, paprika, garlic salt, nutmeg and cayenne. In a second glass dish, lightly beat eggs. Dip chicken pieces in egg then into cornflake mixture to coat completely. Place chicken on prepared baking sheet.
  4. 4 of 5 Bake at 450 degrees F for 20 minutes or until an instant-read thermometer registers 160 degrees F when inserted into the thickest part of chicken. Remove from oven and cool.
  5. 5 of 5 Wrap cooled chicken. Serve with curry ketchup or bottled BBQ sauce for kids.
Nutrition Information for Chicken Fingers & Curry Ketchup
Servings Per Recipe: 8
Per Serving: 0 g fiber, 4 g Fat, total, 13 g carb., 1 g sat. fat, 120 mg chol., 29 g pro., 487 mg sodium, 212 kcal cal.