Tandoori chicken crackers with mango chutney

3 tbsp tandoori paste (available from supermarkets) 3 tbsp low fat yoghurt 3 lean, skinless chicken breasts 24 plain rice crackers ¼ cup mango chutney Sprigs of fresh coriander, to garnish

1. Heat oven to 190C. Line an oven pan with baking paper. Place the tandoori paste and yoghurt in a small bowl and stir to combine. 2. Smear the tandoori yoghurt mixture evenly over both sides of the chicken breasts. Bake for 18 minutes or until the chicken tests cooked. Remove to cool and refrigerate until needed. 3. Thinly slice the chicken breasts. Spread the rice crackers out on a serving tray. 4. Arrange two slices of chicken on each rice cracker. Top with half a teaspoonful of mango chutney and garnish with a sprig of coriander.

QUICK MANGO CHUTNEY

200 g mangos, peeled and diced 1 onion, diced 125 ml ( 1 1/ 2 c ) white wine vinegar 250 ml ( 1 c ) soft brown sugar 5 ml ( 1 t ) masala mix ( curry ) 3 ml ( generous 1/ 2 t ) turmeric 2 cloves garlic, chopped 1 cinnamon stick

Put all the ingredients in a microwave-proof glass bowl and stir well to mix. Microwave the mixture for about 20 minutes, stirring at 1 – to 5- minute intervals ( see tip ). Take care not to overcook the chutney or it will be sticky and syrupy. If this happens add a little water to dissolve the syrup. Spoon the cooked chutney into a sterilised jar, close it with a sterilised lid and seal. MAKES ABOUT 300 ml –COOKING TIME 15-20 MIN TIP; Stir the chutney often in the beginning (every minute) so the sugar is completely dissolved before the mixture boils. It will prevent the mixture from becoming crystallised.

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