Mini Poppadums with Spiced Indian Chicken
Photography by Sarah Tuck.
Fragrant and delicious these chicken curry morsels on crispy poppadums are perfect with a touch of cool coconut yoghurt and sweet mango chutney.
Serves: 12
INGREDIENTS
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
⅓ cup coconut yoghurt
⅓ cup mango chutney
sea salt
spring onion microgreens or coriander leaves, to garnish
METHOD
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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.