This is a mildly spiced Indian classic in miniaturized form. Pappadams, an Indian cracker bread, are available as mini-size snacks from Shikar brand in Indian grocery stores and some supermarkets. They come in a variety of flavours (including our favourite, black pepper), and one container will have more than enough for this recipe. Or serve on toasted pita wedges, rice crackers or melba rounds.
- Portion size 50 servings
- Credits : Canadian Living Magazine: January 2007
Ingredients
Method
In saucepan of simmering water, cover and poach chicken until no longer pink inside, about 12 minutes. Drain and let cool. Finely chop; set aside.In bowl, whisk yogurt, almond butter, mayonnaise, lemon juice, cumin, coriander, salt, turmeric, ginger and cayenne; stir in chicken, apple, onion and currants. (Make-ahead: Cover and refrigerate for up to 24 hours.) Mound heaping 1 tsp (5 mL) onto each pappadam; garnish with coriander leaf.
Nutritional facts Per piece: about
- Sodium 39 mg
- Protein 2 g
- Calories 20.0
- Total fat 1 g
- Cholesterol 4 mg
- Saturated fat trace
- Total carbohydrate 2 g
%RDI
- Iron 1.0
- Calcium 1.0
