Lip-smacking Tandoori Chicken and Pappadum Salad

Tandoori or Tandoor is an earthen oven used in India. The best substitute for Tandoor will be a closed charcoal grill, if not you can also use a large frying pan, but unfortunately you will not get the same flavours. It is still yummy though!

Ingredients

• 8 (about 800g) chicken thigh fillets, cut into 3cm pieces
• 1/4 cup (70g) natural yoghurt
• 2 tbs tandoori paste
• 2 Lebanese cucumbers
• 2 carrots
• 1 cup coriander leaves
• 1 cup small mint leaves
• 1/2 cup (80g) toasted cashew nuts
• 2 tsp peanut oil
• 40g bought mini pappadums
  
  Mango chutney dressing

Ingredients

• 2 tsp cumin seeds
• 1/4 cup (90g) mango chutney
• 2 tbs lemon juice
• 2 tbs peanut oil

Method

1. Combine chicken, yoghurt and tandoori paste in a bowl. Cover with plastic wrap. Place in fridge for 30 minutes to marinate.
2. Use a vegetable peeler to slice cucumbers and carrots lengthways into thin ribbons. Place in a large bowl with the coriander, mint and cashews.
3. To make the mango chutney dressing, toast cumin seeds in a small frying pan over medium heat for 1 minute or until aromatic. Transfer to a small jug. Add chutney, lemon juice and oil and whisk to combine. Season with salt and pepper.
4. Heat oil in a large frying pan over high heat. Add half the chicken and cook, turning occasionally, for 5 minutes or until golden brown and cooked through. Transfer to a plate. Repeat with remaining chicken.
5. Add the chicken to cucumber mixture. Divide among serving plates. Drizzle with dressing and serve with pappadums.
6. Enjoy!

(Source: homehints.com.au)