Ingredients

For the nuggets:

• 225g / 8oz chicken breast, cut into chunks
• 1 egg, lightly beaten
• 1/4 cup almond meal
• 1 tbsp ground coriander
• 1 tbsp turmeric
• salt and pepper, to taste

For the satay sauce:

• 1 400ml tin of full-fat coconut milk
• 1/4 cup of Thai red curry paste
• 3/4 cup Mayvers Smooth Peanut Butter
• 1/2 tbsp salt
• 1/2 cup sugar
• 3 tbsp apple cider vinegar
• 1/2 cup water

Method

1. Preheat oven to 180˚C / 375˚F / Gas Mark 4.
2. In a small bowl, combine almond meal, ground coriander, turmeric and salt and pepper.
3. Cut chicken breast into 5cm thick nuggets.
4. Lightly coat the chicken in egg and then cover in the almond meal mixture.
5. Pop nuggets on a baking paper lined baking sheet and bake for around 20-30 minutes or until chicken is done cooking.
6. While the chicken is cooking, make the satay sauce.
7. For the sauce, pop all sauce ingredients into a heavy-based saucepan and bring to a gentle boil over medium heat, whisk constantly.
8. Allow the sauce to simmer for 3 minutes, over very low heat.
9. Remove from heat, allow to cool to room temperature.
10. Pour into a small bowl for serving and store the remainder in an airtight container in the fridge.
11. Dunk nuggets in the sauce. Eat!

This recipe was provided by @hellolunchlady