Curried Chicken Mini Pappadams
These were a big hit with our family. They would be fabulous to share at Happy Hour.
Curried Chicken Mini Pappadams
Ingredients
- 75 g packet of Ready to Eat Mini Pappadams (check to see they are not crushed when buying)
- 250 g Chicken Breasts (finely chopped)
- 1 tbsp Mild Curry Paste (Pataks Korma is my favourite)
- 1 tbsp Mango Chutney (Sharwoods Green Mango Chutney is my favourite, but not the one with Ginger)
- 2 tbsp Fresh Mint (finely chopped)
- Greek Yoghurt & finely chopped Baby Cucumbers to serve
- Salt & Pepper to taste
Instructions
- Toss the chicken in the curry paste to coat. Season with salt & pepper.
- Heat an oiled pan over a medium heat. Add the chicken. Cook stirring occasionally for about 3 minutes or until cooked through. Place in a bowl to cool.
- Stir in the chutney & mint.
- Just before serving, spoon the filling into the 20 mini-pappadams on a serving plate. Top with a dollop of yoghurt & cucumber to serve.