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

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

Description

Tandoori Chicken And Pappadum Salad Recipe - Combine Chicken, Yoghurt And Tandoori Paste In A Bowl. Cover With Plastic Wrap. Place In Fridge For 30 Minutes To Marinate. Use A Vegetable Peeler To Slice Cucumbers And Carrots...

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