Mini Butter Chicken Poppadoms with Pickled Mango

Makes around 50

Prep time: 45 minutes plus marinating

Cook time: 1 hour

Ingredients

Mango pickle:

1 mango, finely cubed

6 cloves garlic, sliced

150ml Apple cider vinegar

250ml water

2 tsp flaky sea salt

40g golden caster sugar

Thumb size piece of ginger, peeled and finely sliced

2 tsp black mustard seeds

1 teaspoon ground turmeric

1/4 tsp chilli powder

1/4 tsp fenugreek powder

Chicken:

6 boneless skinless chicken thighs, chopped into small chunks, (check for slivers of bone and remove excess fat)

5 tbsp greek yoghurt

1 tsp garam masala

2 tsp deggi mirch chilli powder or normal chilli powder

2 tsp grated ginger

Juice 1 lemon

Sauce:

2 tbsp vegetable oil

2 garlic cloves, roughly chopped

1 green chilli, sliced in half

1 tbsp of ginger, chopped

1 tsp garam masala

1 tsp ground fenugreek

1 tsp cinnamon

8 medium tomatoes, quartered

1tsp tomato puree

20g butter

1 tbsp runny honey

25g ground almonds (optional)

50 Mini poppadoms

Sunflower oil for deep frying

Small bunch of coriander

Method

1. Mix the mango and garlic in a bowl.

2. Dry toast the mustard seeds in a small frying pan.

3. In a small saucepan, heat the apple cider vinegar with water, salt, sugar, ginger and toasted mustard seeds. Take off the heat and add chilli powder, turmeric, fenugreek and set aside to infuse.

4. Once cool, pour over the mango and allow to marinate for a minimum of 2 hours.

5. Strain the liquid from the mango into a saucepan and reduce down to syrup over a medium heat. Add this back to the mango and set aside until you're ready to serve.

6. Mix the yoghurt with the ginger, lemon, chilli powder, garam masala and a good pinch of salt. Add the chicken pieces and stir to coat. Leave this to marinate for at least a couple of hours.

7. Heat the sunflower oil in deep fat fryer to 170°C or in a sauce pan until a small crust of bread becomes crisp in around 30 seconds. Carefully fry the mini poppadoms in batches in the hot oil, draining them on kitchen towel when they are crisp.

8. Preheat the oven till 180°C.

9. For the sauce, put a wide shallow pan on a medium heat and add the oil. Once hot add the garlic, chilli and ginger and cook for 3 minutes, stirring regularly so they don’t catch and burn.

10. Add the ground spices and cook for another two minutes until they become fragrant.

11. Add in the tomatoes, along with around 50ml of water and cook covered for 30 minutes, stirring regularly until the tomatoes have broken down.

12. Whilst this is cooking, lay the marinated chicken out on a foil lined baking tray and bake in the oven for 30 minutes.

13. Remove the chilli from the sauce and blend in a high speed blender until smooth, adding a splash more water if needed.

14. Return to the pan and add the tomato puree, the butter, honey and almonds, if using.

15. Drain any liquid off the baked chicken and add it to the sauce. Warm gently until ready to serve.

16. To serve, pop a few pieces of the chicken curry on a mini poppadom and add few pieces of pickled mango alongside, repeat with the remaining curry. Top with coriander leaves and arrange on a serving platter.