Tired of the same old chicken nuggets? It’s time to introduce a little warmth and wonder to your plate with these incredible Curry Chicken Patties! We’re swapping out the spice for a mild, aromatic curry powder that creates a beautifully savory flavor without any heat. Paired with a simple, creamy coconut dipping sauce, this recipe is a game-changer for a quick lunch or a kid-friendly dinner. They’re tender, packed with flavor, and surprisingly easy to whip up!
Ingredients
• 2 tablespoons macadamia nut butter / 25 g
• 1 tablespoon + 1 teaspoon canola oil / 17 g
• 1 tablespoon cooked, shredded chicken breast / 15 g
• 1 medium egg white / 10 g
• ¼ teaspoon mild curry powder / 1 g
• 1 tablespoon + 1 teaspoon full-fat coconut milk / 20 g
• Salt and pepper to taste
Instructions
1. In a clean, dry bowl, whip the egg white until it forms stiff, glossy peaks.
2. In a separate bowl, combine the ground macadamia nut butter, canola oil, shredded chicken, and curry powder. Season with salt and pepper if desired.
3. Gently fold the chicken mixture into the whipped egg whites, being careful not to deflate them too much.
4. Lightly coat a nonstick frying pan with cooking spray and place over medium-low heat.
5. Spoon the batter into the pan to form about 3 small patties.
6. Cook for approximately 1 minute per side. Flip gently once the edges begin to look dry and golden.
7. Continue cooking until the patties are cooked through and golden brown on both sides.
8. Transfer the patties to a serving plate. Serve immediately with the coconut milk on the side as a creamy dipping sauce.
Nutritional Information
• Dietitian’s Corner
• This recipe is a fantastic option for those with dairy sensitivities. The use of full-fat coconut milk as a dipping sauce provides a creamy, satisfying alternative to traditional dairy-based sauces, making it perfectly safe for children and adults with milk allergies.
Pro Tips
• For the fluffiest patties, ensure your egg white is at room temperature before whipping. Use a completely clean, dry bowl to achieve stiff peaks more easily.
• Not all curry powders are the same. For the mild, warming flavor intended, look for a standard yellow curry powder. Avoid blends labeled ‘hot’ unless you prefer a spicier kick.
• The batter is delicate. Use two spoons or a small cookie scoop to gently drop mounds into the hot pan. Avoid pressing them down to keep them light and airy.
• This recipe makes a small batch perfect for a single serving. It can be easily doubled or tripled; just cook the patties in batches to avoid overcrowding the pan.
FAQ
Q: Are these curry chicken patties spicy
A: No, this recipe is designed to be mild and aromatic without any heat, making it very kid-friendly. However, if you prefer a spicier kick, the pro tips suggest you can swap the mild curry powder for a blend labeled ‘hot’.
Q: What makes these chicken patties so fluffy
A: The secret to their fluffy, airy texture is the whipped egg white. By whipping the egg white to stiff peaks and then gently folding in the other ingredients, you incorporate air that keeps the patties light. It’s important not to press them down while cooking.
Q: Is this recipe dairy-free
A: Yes, this recipe is completely dairy-free. It uses coconut milk for the creamy dipping sauce, making it a fantastic and safe option for anyone with dairy sensitivities or milk allergies.
Q: Can I make a larger batch of this recipe
A: Absolutely. The recipe is written for a single serving but can easily be doubled or tripled. Just be sure to cook the patties in batches to avoid overcrowding the pan, which helps them cook evenly and stay fluffy.
