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Curried Chicken Salad on a Poppadum Crisp

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“Excellent as an appetizer or snack.”
READY IN:
20mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Chicken salad:.
  2. Combine curry powder and coconut milk in small saucepan over medium heat.
  3. Heat until mixture becomes a thick paste.
  4. Let cool.
  5. In a medium bowl combine shredded chicken and red onion.
  6. Add mayonnaise and curry/coconut milk mix.
  7. Stir until mixed.
  8. Add the diced mango, cashews and cilantro.
  9. Add salt and pepper as needed.
  10. Poppadum Disks (if uncooked):.
  11. Heat peanut oil in small skillet.
  12. Cut the uncooked poppadums into triangles.
  13. Place 2 poppadums into the hot oil at a time Cook until they turn a lighter color and puff up (about 10 seconds).
  14. Using a spatula or tongs remove from oil and place on a double layer of paper towels.
  15. Repeat for remaining poppadum disks.
  16. Poppadum Disks (if cooked):.
  17. Place in oven at 375 degrees F for 3-5 minutes.
  18. To serve:.
  19. Spoon curried chicken salad onto the center of each crisp.
  20. Garnish with a sprinkle of toasted coconut and a cilantro sprig.

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