Tandoori chicken poppadoms
( SERVES 18 )
You'll find small poppadoms and dried mango in most supermarkets.
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|250 g||Chicken mince|
|2 tbsp||Tandoori paste|
|½ cup||Coconut cream|
|2 slices||Dried mango|
|2 tbsp||Coriander pesto|
- Place chicken mince in a nonstick frying pan. Stir for two or three minutes over a medium heat. Add tandoori paste and coconut cream. Cook for 10 minutes, stirring often.
- Cook poppadoms in a microwave, in batches, for one to two minutes each batch, or until puffed and golden. Slice mango very finely.
- Place a teaspoon of coriander pesto in the base of each poppadom with one tablespoon of chicken mince mixture and a few slivers of mango on top. Continue with remaining poppadoms and chicken mixture. Serve as finger food.
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