Sesame Curry Chicken Fingers with Apricot Dipping Sauce
The curry adds a spicy bite to the chicken that is cooled with the sweet yogurt-based dipping sauce. Make extra chicken to top a salad for lunch leftovers!
½ cup plain yogurt
1 tablespoon mayonnaise
1/3 cup apricot or mango chutney (Check label for allergens)
2 tablespoons chopped fresh cilantro leaves
4 boneless skinless chicken breast, about 6-ounces each
½ cup fresh lemon juice
2 teaspoon olive oil, plus a bit more to grease a baking sheet
Salt and pepper, to taste
¾ cup sesame seeds
6 garlic cloves, minced well
4-5 teaspoons curry powder, divided
Preheat oven to 400 degrees F.
Blend yogurt, mayonnaise and chutney in a food processor or blender. Add cilantro and pulse one or two times. Transfer the mixture to small covered bowl or Tupperware container. Place in refrigerator to chill.
Arrange chicken in shallow baking dish. In a small bowl whisk together the lemon juice, 2 teaspoon of the olive oil and season with the salt and pepper. Pour over the chicken breasts and turn to coat. Place in the refrigerator and marinade for at least 30 minutes to one hour while turning chicken occasionally.
While the dip and the chicken are chilling in the refrigerator, lightly oil a baking sheet; and combine the sesame seeds, minced garlic and one teaspoon of the curry powder in a shallow bowl.
Drain chicken from the lemon mixture - and discard liquid. Sprinkle both sides of chicken with the remaining curry powder and season to taste with salt and pepper. Press the seasoned chicken into the sesame seed mixture, coating both sides completely. Place the chicken on oiled baking sheet, and bake until cooked through, about 20-25 minutes, or until juices run clear when cut into the thickest portion. After removing the cooked chicken breasts from the oven, let it stand 15 minutes (this will keep the chicken moist once cut into strips). After the elapsed time, cut chicken crosswise into ½” wide strips.
Arrange chicken strips on a platter, and serve with Apricot Dipping Sauce.
Serves 6, as an appetizer.