Curried Chicken Salad on a Poppadum Crisp

1. 1

   Chicken salad:.

2. 2

   Combine curry powder and coconut milk in small saucepan over medium heat.

3. 3

   Heat until mixture becomes a thick paste.

4. 4

   Let cool.

5. 5

   In a medium bowl combine shredded chicken and red onion.

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   Add mayonnaise and curry/coconut milk mix.

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   Stir until mixed.

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   Add the diced mango, cashews and cilantro.

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   Add salt and pepper as needed.

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    Poppadum Disks (if uncooked):.

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    Heat peanut oil in small skillet.

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    Cut the uncooked poppadums into triangles.

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    Place 2 poppadums into the hot oil at a time Cook until they turn a lighter color and puff up (about 10 seconds).

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    Using a spatula or tongs remove from oil and place on a double layer of paper towels.

15. 15

    Repeat for remaining poppadum disks.

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    Poppadum Disks (if cooked):.

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    Place in oven at 375 degrees F for 3-5 minutes.

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    To serve:.

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    Spoon curried chicken salad onto the center of each crisp.

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    Garnish with a sprinkle of toasted coconut and a cilantro sprig.

* Per serving · 4 servings · Values may vary.