Mango chicken pappadums

Cooking Meat Mango chicken pappadums

A fusion of fresh Indian flavours atop crispy mini pappadums is finger food heaven.

Lables: Egg free Fish free Gluten free Sesame free Shellfish free Soy free Wheat free
  1. Place the chicken and curry paste in a glass or ceramic bowl and turn to coat.
  2. Heat oil in a non-stick frying pan over medium heat. Cook chicken for 7 minutes each side. Set aside to cool. Shred.
  3. Meanwhile, cook the pappadums following packet directions.
  4. Combine the mango, cucumber, onion, chopped coriander and one-third of the lime juice in a bowl. Season with salt and pepper.
  5. Combine the yoghurt, mint, garlic and remaining lime juice in a small bowl. Season with salt and pepper.
  6. Place pappadums on a serving platter. Top with chicken, mango mixture, yoghurt mixture and coriander sprigs to serve.

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2 single chicken breast fillets
2 tbsp tandoori curry paste
1 tsp vegetable oil
14 plain mini pappadums
1 Honey Gold mango, peeled, cut into 1cm pieces
1 small Lebanese cucumber, cut into 1cm pieces
2 tbsp finely chopped red onion
1 tbsp chopped fresh coriander
3 tsp fresh lime juice
130g natural yoghurt
1 tbsp chopped fresh mint
1 garlic clove, crushed
Fresh coriander sprigs, to serve

Adv

Autors
Preparation time
30
Cooking time
15
Difficulty
Medium
Serves
people
Method
Baking
Category
Meat
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