A fusion of fresh Indian flavours atop crispy mini pappadums is finger food heaven.
- Place the chicken and curry paste in a glass or ceramic bowl and turn to coat.
- Heat oil in a non-stick frying pan over medium heat. Cook chicken for 7 minutes each side. Set aside to cool. Shred.
- Meanwhile, cook the pappadums following packet directions.
- Combine the mango, cucumber, onion, chopped coriander and one-third of the lime juice in a bowl. Season with salt and pepper.
- Combine the yoghurt, mint, garlic and remaining lime juice in a small bowl. Season with salt and pepper.
- Place pappadums on a serving platter. Top with chicken, mango mixture, yoghurt mixture and coriander sprigs to serve.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set