Ingredients Jump to Instructions ↓

  1. 2 single chicken breast fillets

  2. 2 tbs tandoori curry paste

  3. 1 tsp vegetable oil

  4. 14 plain mini pappadums

  5. 1 Honey Gold mango, peeled, cut into 1 small Lebanese cucumber, cut into 1cm pieces

  6. 2 tbs finely chopped red onion

  7. 1 tbs chopped fresh coriander

  8. 3 tsp fresh lime juice

  9. 130g (1/2 cup) natural yoghurt

  10. 1 tbs chopped fresh mint

  11. 1 garlic clove, crushed

  12. Fresh coriander sprigs, to serve

Instructions Jump to Ingredients ↑

  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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