Ed’s Melbourne Cup

CHICKEN TIKKA CONES

Preparation time 10 mins Cooking time 20 mins Serves 4

1 Tbsp extra virgin olive oil 400g chicken thigh fillet, diced 2 Tbsp tikka paste

125ml coconut cream 12 pappadums

2 medium potatoes,

peeled, steamed

2 Tbsp natural yoghurt

4 sprigs coriander leaves, chopped 1 green shallot, finely sliced Sea-salt flakes and freshly ground

black pepper, to season

2 Tbsp mango chutney Toasted coconut flakes and baby

coriander leaves, to garnish

STEP 1 Heat olive oil in a large frying pan over medium heat, add chicken and cook for 5 minutes, or until lightly browned. Add tikka paste and cook for 1 minute, pour in coconut cream and simmer for 5 minutes, or until thickened.

STEP 2 Using a sharp knife, make an incision in each pappadum from the centre to the edge, soak in cold water for 1 minute. Form into a cone shape. Place into a slim coffee cup lined with non-stick baking paper. Microwave for 1 minute, or until crisp. Repeat with remaining pappadums.

STEP 3 Meanwhile, in a small saucepan crush potatoes with the back of a fork. Add yoghurt, coriander and shallots. Season generously and mix until well combined. Place over low heat, and stir for a few minutes until mixture is warm.

STEP 4 Fill the cones with chicken mixture, place a scoop of potato mixture on top and spoon over mango chutney. Serve cones on a platter, garnished with coconut flakes and coriander leaves.