Korma Chicken Curry Pappadams with Mango Chutney Yogurt
Preparation time
10 minutesCooking time
20 minutesServing time
Serves 4
Ingredients
- oil, for shallow frying
- 12 small pappadams
- ½ cup Farmers Union Greek Style Natural Yogurt
- ¼ cup mango chutney
- 1 tablespoon vegetable oil
- 1 onion, diced
- 500g chicken fillet, finely diced
- ¼ cup Indian korma curry paste
- ¼ cup Farmers Union Greek Style Natural Yogurt, extra
- ½ cup coriander leaves
Method
STEP 1
Heat oil in a frypan and quickly fry pappadams one at a time, holding them down with a pair of tongs so that they spread out forming a shell shape. Drain on absorbent paper.
STEP 2
Combine Farmers Union Greek Style Natural Yogurt and mango chutney together.
STEP 3
Heat vegetable oil in a large frypan and sauté onion and chicken until onion is transparent. Add curry paste and simmer for 10 minutes. Stir in extra Farmers Union Greek Style Natural Yogurt and coriander leaves, retaining some for garnish.
STEP 4
Just before serving, spoon curry into pappadam shells, dollop with Mango Chutney Yogurt and garnish with reserved coriander leaves.
