Curried Chicken Stack Recipe

A novel way to serve a creamy, fruity chicken curry - layered between crisp poppadums. This dish is served cold like coronation chicken.

Difficulty

Prep Time

20 minutes

Cooking Time

10 minutes

Serves

Serves: 4
Print Recipe

Recipe Ingredients

  • 4 chicken breast fillets +- 450 g
  • 250 ml hot chicken stock (made with ½ stock cube)
  • 1 large Granny Smith apple, peeled and grated
  • 15 ml red curry paste
  • 1 red onion, sliced off a few thin rings and grate the rest
  • ¼ bunch fresh dhania (coriander)
  • 175 ml SPAR low fat plain yoghurt
  • 125 ml SPAR creamy mayonnaise
  • Salt to taste
  • 8-12 poppadums, cooked

Recipe Method

  1. Poach chicken in stock for 10 mins. Set aside to cool in the stock. Cut into strips.
  2. Combine grated apple, curry paste, onion, dhania, yoghurt and mayonnaise. Check for salt. Add in the chicken strips. Chill until required.
  3. Place a poppadum on each plate, and top with a spoon of cold chicken curry. Top with another poppadum and repeat the filling. Finish off with a third poppadum.
  4. Serve immediately.

Hints & Tips

  • Cook poppadums one at a time, in the microwave, on a square of paper towel on the turntable. Cook on 100% Power for 3 minutes until they curl up - turn each one over and give a few more seconds.
  • This method is an option to frying in sunflower oil.
     
  • Recommended accompaniment: SPAR pineapple or mango chutney


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