Pumpkin Chicken Pappadums


  • 2 single chicken breast fillets
  • 2 tbs tandoori curry paste
  • 1 tsp vegetable oil
  • 14 plain mini pappadums
  • 1 your choice of pumpkin steamed and cut in to 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


  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 pumpkin, 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, pumpkin mixture, yoghurt mixture and coriander sprigs to serve.