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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
Course: Main Course
Keyword: dinner


  • 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


  • 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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