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(makes roughly 30)
200g smoked chicken, finely chopped
100g chicken breast, finely chopped
10ml ml mild tandoori curry paste
60ml Greek yoghurt
Squeeze of lemon juice
Chopped fresh coriander plus leaves to garnish
Rannoch Apricot and Ginger Chutney to Serve
1 Bag plain tortilla chips.
200g smoked chicken, finely chopped
100g chicken breast, finely chopped
10ml ml mild tandoori curry paste
60ml Greek yoghurt
Squeeze of lemon juice
Chopped fresh coriander plus leaves to garnish
Rannoch Apricot and Ginger Chutney to Serve
1 Bag plain tortilla chips.
Place the curry paste and the yoghurt in a bowl and blend together with the lemon juice. Add in the chicken and chopped coriander and mix until evenly combined. Select unbroken tortilla chips and place a small amount of the mixture on each, topped with a blob of mango chutney and a coriander leaf. Repeat until all
the mixture is used, then arrange on a platter and serve.
the mixture is used, then arrange on a platter and serve.
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Whole Smoked Chicken
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