Tandoori chicken and pappadum salad

Detailed step-by-step description of how to cook the dish "Tandoori chicken and pappadum salad". Try it by all means

Recipe «Tandoori chicken and pappadum salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 8 chicken thigh fillets, cut into 3cm pieces, 1/4 cup natural yoghurt, 2 tbsp tandoori paste, 2 Lebanese cucumbers, 2 carrots , 1 cup coriander leaves, 1 cup small mint leaves, 1/2 cup toasted cashew nuts , 2 tsp peanut oil, 40g bought mini pappadums, 2 tsp cumin seeds, 1/4 cup mango chutney, 2 tbsp lemon juice, 2 tbsp peanut oil.

Ingredients:

• 8 chicken thigh fillets, cut into 3cm pieces 
• 1/4 cup natural yoghurt 
• 2 tbsp tandoori paste 
• 2 Lebanese cucumbers 
• 2 carrots 
• 1 cup coriander leaves 
• 1 cup small mint leaves 
• 1/2 cup toasted cashew nuts 
• 2 tsp peanut oil 
• 40g bought mini pappadums 
• 2 tsp cumin seeds 
• 1/4 cup mango chutney 
• 2 tbsp lemon juice 
• 2 tbsp peanut oil 

Instructions

1. Combine chicken, yoghurt and tandoori paste in a bowl. Cover with plastic wrap. Place in fridge for 30 minutes to marinate.
2. Use a vegetable peeler to slice cucumbers and carrots lengthways into thin ribbons. Place in a large bowl with the coriander, mint and cashews.
3. To make the mango chutney dressing, toast cumin seeds in a small frying pan over medium heat for 1 minute or until aromatic. Transfer to a small jug. Add chutney, lemon juice and oil and whisk to combine. Season with salt and pepper.
4. Heat oil in a large frying pan over high heat. Add half the chicken and cook, turning occasionally, for 5 minutes or until golden brown and cooked through. Transfer to a plate. Repeat with remaining chicken.
5. Add the chicken to cucumber mixture. Divide among serving plates. Drizzle with dressing and serve with pappadums.