Mango chicken pappadums

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

Preparation Time

30 minutes

Cooking Time

15 minutes

Makes

14

Ingredients

• 2 single chicken breast fillets
• 2 tbs 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 tbs finely chopped red onion
• 1 tbs chopped fresh coriander
• 3 tsp fresh lime juice
• 130g (1/2 cup) natural yoghurt
• 1 tbs chopped fresh mint
• 1 garlic clove, crushed
• Fresh coriander sprigs, to serve

 

Method

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.