Coronation Chicken Poppadom Nachos

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10 minutes prep

5 minutes cook

Serves 2

Nell Carter

Ingredients

Coronation chicken:

200gcooked chicken, shredded

2 tbspmayonnaise

1 tbspGreek yoghurt

1½ tbspmango chutney

1 tspmild curry powder

¼ tspturmeric

squeezelime juice

salt & pepper, to taste

Everything else:

6-8 plain poppadoms, uncooked

400mlneutral oil, for frying

1red chilli, sliced

3 tbspmango chutney

3 tbsppomegranate seeds

handfulfresh coriander, leaves picked

pink pickled onions

nigella seeds

A Brit-Indian banger — crunchy fried poppadoms layered with shredded coronation chicken and mango chutney, garnished with chilli and coriander, pink pickled onions and sweet bursts of pomegranate.

Method

Mix shredded chicken with mayo, yogurt, mango chutney, curry powder, turmeric, and lime juice. Season to taste.

Heat oil to 170–180°C and fry the poppadoms one at a time — they’ll puff up in seconds. Flip with tongs and remove while still pale; they burn fast! Drain on kitchen paper.

Break the poppadoms into shards and scatter over a large tray. Spoon over the coronation chicken, add extra mango chutney in little dollops, and finish with your chosen toppings.

Serve immediately — poppadoms are best while fresh and crisp.