450 g (14 1/2 oz) chicken breasts cut into 3.5 cm (1 1/2 in) chunks
75 g (3 oz) sunblush tomatoes, drained
75 g (3 oz) tomatoes, halved and deseeded
2 tablespoons mayonnaise
Mix together the flour, cumin, coriander and paprika and season with pepper. Divide between 2 plates. Put the beaten egg on a separate plate.
Pour the oil on to a large baking sheet and heat in a preheated oven, 200°C (400°F), Gas Mark 6, for 5 minutes.
Meanwhile, one piece at a time, toss the chicken in the first plate of flour, then coat in the egg and then in the second plate of flour. Remove the baking sheet from the oven and toss the nuggets in the oil. Return to the oven and roast for 20 minutes until golden and crisp.
Meanwhile, to make the sunblush tomato sauce, place both kinds of tomato in a food processor with the mayonnaise and blend until smooth. Remove the nuggets from the oven, drain on kitchen paper and serve with the tomato sauce.