Super delicious and easy curry chicken fingers with avocado ranch dip

Curry Chicken Fingers

Love these amazing and easy curry chicken fingers and the quick easy avocado ranch dipping sauce
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Course: Main Course
Keyword: dinner

Ingredients

  • Boneless Skinless Chicken Thighs
  • Red Curry Paste about 1 tsp per 2 thighs
  • Greek Yogurt or Sour Cream about 2-3 TBS per 2 thighs
  • Salt to taste
  • Panko bread crumbs to coat
  • Spray Oil

Instructions

  • Cut the chicken pieces into strips or bite size chunks depending on your preference.
  • Place in a ziplock bag.
  • Add in curry paste and yogurt.
  • Seal bag, smoosh around with to distribute the seasoning and allow to marinate for at least 30 minutes but I like it best when I think it do it a few hours ahead of time.
  • When you are ready to bake it dip in bread crumbs and spray generously with spray oil.
  • Bake at 400F until chicken is cooked through about 20 minutes.
  • Taste and add salt if desired (depending on what kind of curry paste you use you may or may not need any salt).
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