Mini Pop­pad­ums with Spiced In­dian Chicken

Dish - - Recipes -

Fra­grant and de­li­cious these chicken curry morsels on crispy pop­pad­ums are per­fect with a touch of cool co­conut yoghurt and sweet mango chut­ney.

1 tea­spoon each ground cumin, co­rian­der, garam masala and curry pow­der

½ tea­spoon ground turmeric ¼ tea­spoon chilli pow­der ½ tea­spoon ground cin­na­mon

500 grams chicken thighs, skin-off, chopped into 2cm cubes

1 onion, roughly chopped

1 thumb fresh gin­ger, peeled and roughly chopped

1 ripe tomato, roughly chopped 2 cloves garlic, peeled 2 ta­ble­spoons olive oil ½ cup co­conut milk 4 large un­cooked pop­pad­ums 1/3 cup co­conut yoghurt 1/3 cup mango chut­ney sea salt

spring onion mi­cro­greens or co­rian­der leaves, to garnish

Mix all of the spices to­gether in a seal­able con­tainer. Add chicken and toss to coat well. Cover and re­frig­er­ate at least 4 hours or up to overnight.

Put the onion, gin­ger, tomato and garlic in a small food pro­ces­sor and whiz to form a paste.

Heat the olive oil in a heavy-based pot and cook the onion paste over a medium heat for 8 min­utes. Add the chicken, stir well and cook for 15 min­utes.

Add the co­conut milk, sea­son with salt and cook a fur­ther 20 min­utes, un­til the curry sauce is thick­ened. Cool chicken and chill, cov­ered un­til ready to serve.

Break each pop­padum in half, then each half into 4–5 small tri­an­gles. Mi­crowave 5–6 pieces at a time, for 25 sec­onds un­til cooked. Store in an air­tight con­tainer (for up to two days) un­til ready to serve.

Gen­tly re­heat chicken and serve a spoon­ful on each pop­padum piece, with a small dab each of yoghurt and chut­ney, and garnish with herbs. Serve im­me­di­ately. Do not plate up early as the pop­pad­ums will soften over time. Makes 25

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