Curry Chicken Nuggets


  • 3/4 lb boneless skinless chicken breast, cut into chunks about 1/2-inch thick
  • 1/4 teaspoon + 1/8 teaspoon salt, divided
  • 1/8 teaspoon pepper
  • 1/4 cup canned coconut milk
  • 1 to 1-1/2 teaspoons curry powder (store-bought or homemade)
  • 1/8 teaspoon garlic powder
  • 1-1/4 cups Erewhon Organic Buckwheat & Hemp Cereal


  1. Preheat your oven to 375ºF and place a roasting, baking or cooling rack on a baking sheet, and spray it with cooking spray. I use my cookie cooling racks – it allows air to circulate under the nuggets and crisp up both sides.
  2. Sprinkle the chicken bites evenly with the 1/4 teaspoon of salt and about half of the pepper.
  3. Place the remaining 1/8 teaspoon of salt and pepper in a medium-sized bowl with the coconut milk, curry powder, and garlic powder. Whisk to combine.
  4. Place the seasoned chicken bites in the coconut milk mixture, and stir to coat.
  5. Put the cereal in a spice grinder and pulse to create coarse crumbs. Alternately, you can put the cereal in a large plastic bag and have fun smashing!
  6. Pour the cereal into a shallow dish, and one-by-one, roll the coated chicken nuggets in the cereal to coat.
  7. Place them on your greased baking sheet or racks.
  8. Bake for 10 to 12 minutes, or until baked through and lightly crispy on the outside.

Source: Alisa Fleming