This recipe makes 6 portions.
- 1 8-ounce chicken breast, chopped
- 3 red potatoes, cooked in simmering water, drained, cooled and chopped
- 1 egg
- 1/4 cup olive oil
- 1 tablespoon curry powder
- 1 teaspoon kosher salt
- 3/4 cup corn starch
Preheat the oven to 450 degrees.
In a food processor fitted with the chopping blade, place all of the ingredients. Pulse the mixture to start. Then purée until the chicken and potato reach a paste-like consistency, about one minute.
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Prepare a baking sheet with pan spray, then use a scoop or medium spoon to create nuggets. Place each on the baking sheet, leaving a ½ space between the nuggets. Repeat until the mixture is used and all the nuggets are formed.
Bake for 12 minutes or until thoroughly cooked.
Serve with your favorite dipping sauce.
