Hot and Spicy Chicken with Poppadoms

Hot and Spicy Chicken with Poppadoms

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For a sizzling night of romance, serve up this hot and spicy chicken and poppadum stacker.

  • Recipe serves4
  • Preparation time10 minutes
  • Cooking time40 minutes


  • Vegetable oil, to shallow-fry
  • 6 Small poppadums
  • 1 KNORR Mild Durban Curry Dry Cook-in-Sauce
  • 400 ml Water
  • 500 g Chicken, cut into strips
  • 1 Bunch spring onion, sliced
  • 250 ml Mange tout
  • 125 ml Coriander, roughly chopped
  • 250 ml bean sprouts for garnish


  • Cut poppadums into quarters using scissors.
  • Heat enough oil in a small frying pan over high heat to reach 1cm. Add poppadums, one at a time, and cook until puffed and a light golden colour.
  • Transfer to a plate lined with paper towel.
  • Brown chicken strips in a frying pan and then add the powder of a sachet of KNORR Mild Durban curry and 400 ml water and cook for 20-25 minutes.
  • When cooked, add spring onion, and mange tout.
  • Layer chicken curry and poppadums using 4 quarters of a poppadums per serving.
  • Garnish with bean sprouts and serve.