Mail Meals Recipes
Tandoori Chicken Stacks
Preparation time: 15 minutes
Cooking time: 10 minutes
Ingredients
- 1/2 cup natural yoghurt
- juice of 1 lemon
- 2 tablespoons Tandoori paste
- 500g chicken breast fillet, thinly sliced
- 12 mini pappadums, cooked to directions
Prune Yoghurt
- 1/4 cup Angas Park Pitted Prunes, finely chopped
- 1/2 cup natural yoghurt
- 2 tablespoons mint, finely chopped
Method
Prune Yoghurt
- Mix prunes, yoghurt and mint together in a bowl. Set aside.
Chicken Stacks
- Place yoghurt, lemon juice and Tandoori paste in a bowl and stir to combine. Add chicken and stir to coat.
- Place chicken on a baking tray and bake in a pre-heated, moderately hot oven (180ºC-200ºC) for 6-8 minutes or until cooked.
- Assemble stacks by placing some chicken in a pappadum, top with prune yoghurt. Repeat with remaining ingredients. Serve immediately.
Makes 12
