Recipes
Pumpkin Chicken Pappadums
- 30 minutes preps
- 15 minutes cooking
Ingredients
- 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
Method
- 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 pumpkin, 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, pumpkin mixture, yoghurt mixture and coriander sprigs to serve.