Whether as an appetizer or main dish, these Bacon Curry Chicken Bites in Ginger Sauce are great for any occasion. Add them to your tailgating menu or weekly supper menu; you can’t go wrong.
First, I want to wish everyone a Happy Fourth of July holiday! This past weekend has been a busy one, so it probably wasn’t the best time to develop a new recipe, but it turned out beautifully. My son, Jordan, moved into a new house on Saturday, so I decided to make him and his helping friend my guinea pigs for this Bacon Curry Chicken Bites in Ginger Sauce recipe. Jordan has always been a fan of chicken prepared any way, so I was pretty confident he would like it, but it also intimidated me a little because of his culinary training. It was a hit with him and his friend. Traditionally, curry is served over rice, but I broke tradition this time because I wasn’t sure if they would get a chance to eat right away, and no one likes rice that has been sitting for a while.
The spices in this recipe work so well together, and the combination is like an explosion of flavors in your mouth. At first, I was tempted to add more spice because I wasn’t sure there was quite enough to coat all the chicken pieces. I’m happy I didn’t add more of the spices because it was just the right amount. I had to toss a little longer than expected to get good coverage (I used a spoon to toss) on my chicken, but it wasn’t laboring by any means. The chicken isn’t dry rubbed, although it looks it. The penetration of the spices into the meat is achieved by chilling the tossed chicken and spices in a bowl covered in plastic cling wrap.
My package of chicken had about 8 chicken tenders inside, and I used the full pound of bacon to cover the pieces. I cut my pieces a little larger than an inch because I was serving this dish as a meal, but one-inch pieces are fine. I found that cutting my bacon slices into thirds gave plenty of bacon to wrap each piece. Toothpicks aren’t necessary because the bacon will stick to itself when wrapped. I placed the bacon on a rack over a cookie sheet, so the fat content is significantly lower from not using the drippings. Instead, I opted to use olive oil. Be sure that you aren’t using extra virgin olive oil because it is a high smoking oil. You can always substitute vegetable oil or canola oil if that’s what you have on hand.
The ginger sauce is made as a simple roux with onion, garlic, and ginger added to it. Jordan finished moving, the dish was devoured by him and his friend, so I would call this past weekend a success. I can definitely see myself making this recipe over and over again in the future for tailgate parties, special events, or just a mid-week supper. I do hope you will give this recipe a try and come back, rate it, and leave a comment. Be sure to pin this recipe to revisit later. Enjoy, my friends!
Bacon Curry Chicken Bites in Ginger Sauce
Yield 6 servings
Whether as an appetizer or main dish, these bacon curry chicken bites in ginger sauce are great for any occasion. Add them to your tailgating menu or weekly supper menu; you can't go wrong.
- 1 pound skinless, boneless chicken tenders
- 1 pound bacon
- 2 teaspoons curry powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon chili powder
- 1/2 teaspoon salt
- 1 Tablespoon olive oil
- 1/2 large onion, cut into thin wedges
- 5 cloves garlic, minced
- 2 2/3 cups milk
- 1 Tablespoon cornstarch
- 3 Tablespoons chopped fresh basil
- 1 teaspoon grated fresh ginger
- In a medium bowl, combine curry powder, black pepper, 1/4 teaspoon salt, and chili powder. Cut chicken into 1-inch pieces. Add to spice mixture; toss to coat. Cover and chill 1 to 2 hours to allow spices to penetrate meat.
- Preheat oven to 350 degrees F. Cut strips of bacon into thirds and wrap each piece of chicken in bacon. Bake for 35 to 40 minutes.
- Pour oil into a large, heavy bottom skillet and heat over medium-high heat. Add onion and garlic. Cook and stir about 5 minutes until tender, being careful not to burn the garlic. Remove onion and garlic from skillet. Stir together milk, cornstarch, and 1/4 teaspoon salt until smooth. Carefully add to skillet. Cook and stir until thickened and bubbly. Return chicken and onion mixture to skillet. Stir in basil and ginger. Cook and stir about 2 minutes or until heated through.
Gluten-Free or dairy-free option: Substitute gluten-free bacon and coconut milk.
Serving suggestion: Serve over rice if desired.
Courses Main Dish
Serving Size 1/2 cup
Amount Per Serving
% Daily Value
Total Fat 37.3 g
Saturated Fat 12.1 g
Cholesterol 136 mg
Sodium 596 mg
Total Carbohydrates 10.4 g
Dietary Fiber 0.7 g
Sugars 5.5 g
Protein 49.4 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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