I have always considered myself quite a nice person. I like food of all shapes, flavours and colours. From every country and continent. I don’t discriminate, I am an equal opportunity eater. It’s only the doctors who say I’m intolerant. And certain foods who refuse to tolerate me. They certainly refuse to recognise and respect my right to eat them without major physical discomfort and distress.

Gluten and lactose are not my friends.

Despite the negative attitudes surrounding me from many of those I love best, (cakes, ice cream, hot toast) I decided to become a chef. Not always easy when you live in a bread and milk filled world. I like to think that this has helped me become a better person as I embrace my differences and refuse to let the gluten get me down. I believe InTolerance. I am the InTolerant Chef.

Food should not be about what you can’t eat, but what you can and what you enjoy eating. This blog is about my journey of cooking and eating and discovery. It’s not a definitive guide to allergy awareness nor do my intolerances make me an expert. Your body is your responsibility, not mine. I only know what works for me.

I can tell you this..... No glutens were harmed in the making of this website.

January 6, 2012

Pappadam Chicken Stacks

Continuing my series of food-that-can-be-made-with-half-an-arm, is this yummy fun pappadam stack.

All you need to do is stir, press, and get someone else to slice, how easy is that?

I don't know about other countries or cultures, but here in Australia, BBQ chickens are the ultimate meal-to-grab-on-the-way-home-in-a-hurry type of food. Hot, brown, affordable, smelling delicious, they are great with salad, veggies, or even cold on a sandwich the next day. Sold at most takeaway joints, and all Coles and Woollies, it's practically a comfort food, and I'd venture to say, almost a fixture of many weekly meals.

Today I'm going for the posh version of takeaway chook, and making mine slightly more interesting, for that typically middle class trick of pretending something is more exotic than it is by adding a foreign ingredient.

You can be the judge of how successful this trick is.

Pappadam Chicken Stacks

BBQ Chicken
Mango Chutney
Lactose Free Plain Yogurt
Pinch of good quality curry powder
Fresh Mango

Did you know you can puff Pappadams in the microwave?

It's so easy! Just place 3 or4 on the plate, then program the microwave on high for about30 seconds. Your microwave might need a little more or less time, but it's easy to figure out.

Mix equal quantities of mango chutney and pain yogurt, add the pinch of curry powder and adjust according to your taste.

Cut nice thin slices of fresh mango. Fresh nectarine is nice here too.

Slice thin pieces off your BBQ Chicken, I prefer the thighs myself as they're always juicy and full of flavor.

All these steps can be done ahead of time, but don't assemble until just before serving or the Pappadams will go soggy.

Place a little splodge of yogurt mixture on the base of the plate to secure a Pappadam.

Put a bigger splodge of yogurt on top of the Pappadam then drape some mango slices over.

Another tiny splodge to hold the next layer in place, and start over again with another Pappadam.

A decent spoon of yogurt, then some lovely slices of chicken, and another tiny splodge of yogurt.

Another Pappadam, a spoonful of yogurt and some more mango, then garnish w with coriander- I forgot to buy any, so had to make do with flowers and micro parsley from the garden instead.

A nice little salad on the side and a little splodge of chutney for color, and you have a cute little luncheon that makes the old cooked chook fit for a princess, or coffee with the girls, at least!

So Dear Readers, are you a fan of the old cooked chook? And do you have any secrets for jazzing one up for company?



  1. These look beautiful!

    I love chicken, and I find it's very thankful with regard to taking up flavors. Dried lemon leaves, ginger, garlic, tamari, and chili is one of my favorite combos of spices for chicken.

  2. yum! What a fun way to eat theses... Although I would dissect the whole thing and eat each item individually :P

  3. A job well done! the meal looks so tasty & apart too!
    I love pappadam'sa lot!

    Have you ever made it from scatsh?

  4. You must be the most gifted one-armed chef ever! :) I didn't know you could puff poppadoms in the microwave!

  5. Splodge Cuisine! Works for me. I grew up in the Dollop School but can sense similarities.

  6. Now that is the cleverest idea for a series! Food-that-can-be-made-with-half-an-arm is a brilliant idea! People that are new to the kitchen would love it too! :)

  7. Wow, I just found out about your arm, hope you're doing ok! I'm definitely impressed that you're still cooking, this dish looks pretty tasty!

  8. I love the flower additions to the dish, makes it look so pretty! Hope your arm is doing ok! Don't push yourself to cook if you don't have to! :)

  9. I remember my friend once pulled together a chicken salad for dinner at her place with a roasted chicken and she used mango chutney as the dressing, and it blew my mind. So delicious! I'm in love with this idea of yours, particularly discovering pappadums can be microwaved :)

  10. Dear InTolerant Chef,

    I think the roast chicken cuts across many cultures and I definitely agree it's one of the best recipes for a cold chicken sandwich with toast the next day.

    If you like roast chicken, you might want to try this special chicken powder for a roast which I am quite sure is gluten free. We would eat the thigh and drumsticks and keep the breast for salads and sandwiches the next day.


  11. I'd love to be able to use store-bought roastie chook, but they all seem to use gluten here... I checked yesterday... :-(
    That dish is so pretty! I love poppadoms... anything Indian really! :-)

  12. I am so excited to learn that papadum can be cooked in the microwave. I hate deep frying anything - and every time I try to make them under the broiler...I set off the smoke detector! Great post!

  13. what a wonderful idea! I bet these would make a great appetiser to serve at a summer party!

  14. I knew about cooking pappadams in the microwave - I just keep forgetting about it!
    One of my favourite summer dishes is a Thai chicken salad which starts with a cooked chook. Every time i serve it my guests exclaim over it - so it's a perfect dish for me. High impact, low labour!
    You have certainly constructed a splendid looking dish there, Bec. Having only 1/2 an arm working doesn't seem to be holding you back at all.

  15. How Yummy and so easy for those nights when pressed for time. Mango Chutney - what a delightful addition.

  16. i'm sold, what a great way to eat a bbq chook :) and love that you mix the chutney and yoghurt.

  17. OMG, how did you find a Gluten Free takeaway chicken?


  18. Well aren't you a clever little one armed lady! I am feeling the loss of limb thing, I've broken my big toe :( Not that I need it to cook, but it's handy to walk :)

  19. I am a huge fan of using whole baked chickens when I am in ahurry an this dish looks and sounds fantastic!

  20. So fancy, I love it! Hope you're going well, lovely. It seems you're still able to create beautiful dishes!! I love my BBQ chickens in salads. nothing fancy but sometimes it just really hits the spot, doesn't it :)
    Heidi xo

  21. The flavor in this meal sounds fantastic, and the presentation is so fun!

  22. Hello lovelies! I hope you have settled into the new year easily. We've been bouncing from hot to cold here, from 35* to 15* in days, how is your weather treating you? I don't know whether to make salads or pot roasts!

    Kath- its good at soaking them up for sure. I haven't tried dried lemon leaves,I guess they're similar to lines leaves though. I use a lot of kaffir lime leaves in my cooking

    Msihua- thats OK, it will still taste nice!

    Sophie- thanks! No, but when my arms are back in action I might give it a try

    Celia- no, just determined! :) so handy this way, we love them for a snack and this way I can eat more as there's less calories!

    J Cosmo Newbery- yes they are both closely related. I believe they evolved from the Smidgen School of Culinary Arts :)

    Lorraine- maybe I could recoup my lost income with a book deal! Now I just need a publisher..... :)

    Jasmynetea-one surgery done now, so thats a good start. I don't think much of this is technically cooking! I am getting good at bossing... I mean delegating :)

    Akika- they're nastursiums from my veggie patch. Not to worry, hubby is doing his best and has had a month off, not many veggies on the menu though! :)

    Hannah- its just a perfect match! They're great that way, just a few seconds from a yummy snack anytime!

    Chopinand- you're right, most everyone loves chicken! Thanks for the recipe!

    Janet- apart from the stuffing, it just depends on each shops seasoning sprinkle here. I like Indian food too, but hubby prefers Asian curries

    Gluten free gift- oh no! I bet they smelt awful too! You can still burn them this way, just watch them closely the first time you make them

    Lisa- they'd be great, especially if you used those mini pappadums

    Amanda- thanks honey! Your salad sounds great too, I'm all into impress for less!

    Sherilyn- I love mangoes, and the chutney is nice and tangy, Yumm

    Muppy- it smoothes it out nicely.

    Michelle- I don't have any problem with ours-as long as I don't east the bits near any stuffing, but check your local takeaway for their outside seasoning ingredients.

    Cass- what a nuisance for you! It really is inconvenient isn't it?

    Carl- they do come in very handy at times, don't they?

    Heidi- thanks sweetie! Definitely comfort food.

    Motherrimmy- thanks, nice to meet you!