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Chili Yogurt Dip Ingredients
Cut chicken into 1-2cm strips.
In a bowl mix together yogurt and paprika. Coat the chicken strips in the yogurt mixture and set aside in the fridge while you prepare the remaining ingredients.
Finely chop the parsley, zest the lemon and combine together with flour, bread crumbs and salt in a shallow bowl. Take each chicken strip and coat well in the breadcrumb mix.
Heat a large non-stick fry pan and add a drizzle of oil. Cook chicken bites in small batches until golden and cooked through.
Mix yogurt and sweet chili sauce to taste.
Serve chicken bites with the chilli yogurt dip and garnish with chopped parsley or serve alongside our corn fritters and stuffed mushrooms for an easy finger food spread at your next party.
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