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
Lactose Free Plain Yogurt
Pinch of good quality curry powder
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?