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
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.