Korma Chicken Curry Pappadams with Mango Chutney Yogurt
Preparation time10 minutes
Cooking time20 minutes
Serving timeServes 4
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.
Combine Farmers Union European Style Pot Set Natural Yogurt and mango chutney together.
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 European Style Pot Set Natural Yogurt and coriander leaves, retaining some for garnish.
Just before serving, spoon curry into pappadam shells, dollop with Mango Chutney Yogurt and garnish with reserved coriander leaves.