Mini poppadoms with creamy chicken tikka
Mini poppadoms 15 30Sunflower oil 1tbsp 2tbspChicken breast 1 small 1 largeGarlic clove crushed ½ 1Ground cardamom ¼ tsp ½ tspGround cumin ¼ tsp ½ tspSalt and black pepper To tasteLemon juice 2 tsp 1tbspGreek style yoghurt 2tbsp 4tbspPaprika for sprinkling To tasteCoriander leaves 15 30
1. Preheat the oven to 200°C2. Place the poppadoms in a single layer on a oiled baking sheet and brush with oil.3. Bake until crisp and golden, 3-5 minutes then cool on a wire rack.4. Cut the chicken into 5mm thick slices.5. Combine the chicken with the ginger, garlic, spices, salt, pepper, lemon and yoghurt in abowl.6. Cover and refrigerate for at least 1 hour.7. Place the chicken under a preheated grill until cooked through, roughly 8-10 minutes. Coolthen roughly chop.8. Divide chicken evenly among the poppadoms.9. Sprinkle with paprika and garnish with coriander.10. Chill and serve.