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Pappadum & chicken stacks
Pappadum & chicken stacks
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Ingredients:
  • Vegetable oil, to deep-fry
  • 8 9cm Indian pappadums (Chang's "poppadums" brand)
  • 2 (about 450g) single chicken breast fillets
  • 18.40 gm vegetable oil, extra
  • 2 Lebanese cucumbers, halved lengthways, sliced diagonally
  • 1 large avocado, halved, stone removed, sliced crossways
  • 130g (1/2 cup) thick natural yoghurt
  • 40.00 ml chopped fresh coriander
  • 40.00 gm mango chutney
  • 20.00 gm water
  • 80g mixed salad leaves, washed, dried
Instructions:
  • Fill a large deep frying pan with vegetable oil until it reaches a depth of 3-4cm. Heat over medium-high heat. Test the oil readiness by adding a small piece of pappadum - it should cook immediately. Cook one pappadum at a time for 30 seconds or until puffed and lightly golden. Place on a paper towel-lined plate. Repeat with the rest of the pappadums.
  • Slice the chicken breasts in half lengthwise and then into 1cm-wide strips. Warm up additional oil in a frying pan over medium-high heat. Cook half of the chicken strips, turning occasionally, for 3-4 minutes until fully cooked. Transfer to a plate and cover with foil. Repeat with the remaining chicken strips.
  • In a large bowl, gently mix together the chicken, cucumbers, avocado, and onion until evenly combined. In a separate small bowl, combine the yogurt, coriander, and mango chutney. Slowly stir in the water until the mixture reaches a smooth, thin consistency.
  • To plate up, place a pappadum on each plate, spoon half of the chicken mixture, drizzle half of the yoghurt mixture, place another pappadum, add the rest of the chicken mixture, drizzle the remaining yoghurt mixture, and serve promptly with salad leaves.

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