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

  1. Mix prunes, yoghurt and mint together in a bowl. Set aside.

Chicken Stacks

  1. Place yoghurt, lemon juice and Tandoori paste in a bowl and stir to combine. Add chicken and stir to coat.
  2. Place chicken on a baking tray and bake in a pre-heated, moderately hot oven (180ºC-200ºC) for 6-8 minutes or until cooked.
  3. Assemble stacks by placing some chicken in a pappadum, top with prune yoghurt. Repeat with remaining ingredients. Serve immediately.
Makes 12

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