75 g ready-to-eat plain mini pappadums
Greek yoghurt, to serve
finely chopped cucumber, to serve
250 g chicken breast fillets, trimmed, finely chopped
1 Tbsp mild curry paste
salt and pepper to taste
1 Tbsp mango chutney
2 Tbsp finely chopped fresh mint
- To make filling, toss chicken in paste to coat. Season with salt and pepper.
- Heat an oiled, medium frying pan over a medium to high heat. Add chicken. Cook, stirring occasionally for about 3 minutes, or until cooked through. Place in a bowl. Cool. Stir in chutney and mint.
- Just before serving, spoon filling into 20 pappadums on a serving plate. Top with yoghurt and cucumber.