PREPARE THE NUGGETS

Trim any excess fat on the chicken breast. Chop up into cubes. Place in a food processor with salt, pepper, olive oil and just a splash of water (about 2 tablespoons). Blend until smooth.

Prepare all the ingredients for the coating in 3 separate bowls. Line a baking tray with aluminium foil and brush evenly with olive oil so the chicken pieces do not stick.

Using your hands create nugget shapes with the minced chicken, dip it into the egg wash, then into the flour mix, then back into the egg wash before finally coating it with the crushed cornflakes. Place each finished piece onto the foil-lined baking tray. This amount of chicken makes about 30 pieces so you will need two trays. 

Place these trays in the fridge to set for at least 1 hour. Meanwhile, prepare the sauce. 

MAKE THE SAUCE

In a saucepan, heat some oil. Don’t use too much or it will affect the sauce. Just enough to fry the curry powder until fragrant and turns a darker brown. About 1-2 minutes. Add some water to make a paste. Stir to combine. Add the sugar and cook for about another 3 minutes. Add a splash more water if needed.

When the sauce starts to thicken and get syrupy, turn the fire off. Add the mayonnaise, salt and soy sauce and with a whisk, stir to combine until smooth. Finally add a splash of milk, not too much or it will dilute the sauce. Set aside.

BAKE THE NUGGETS

When chicken nuggets are ready, preheat the oven to 200ºC/400ºF. Bake for 18 minutes. (20 minutes was a tad too long when I first tried this and it dried out the chicken breast a little).

Serve with the curry sauce and a side of vegetable sticks for a healthy happy meal.