Bombay Chicken Cups

IMG_7241This is a delightful little appetizer that is refreshing, and nutritious. It works well in any season, is easy to prepare, and different enough to interest your guests.

At a recent dinner, we set out a platter of four-dozen of these, and the platter was emptied within 10 minutes. They are truly a little nibble. Light and fresh, just perfect before a meal, or as a refreshing addition to an appetizer buffet.

They can be served in tiny pastry cups, croustades, or as shown here, in tortilla chips.

Click here for printable version.


1 c – ¼” diced, cooked chicken

2 T mango chutney (any large pieces of mango removed)

¼ c plain Greek yogurt

½ c – ¼” diced mango

½ c – ¼” diced red pepper

½ c – ¼” diced English cucumber

leaves from 5 stalks of cilantro, chopped

40 croustades or tortilla chips

cilantro leaves to garnish


Mix the chicken with the mango chutney and yogurt.

Add in the mango, red pepper, and cucumber.

Stir in the chopped cilantro.

Fill each croustade, or top each tortilla, with about 1 tablespoon of the mixture.

Garnish with a cilantro leaf, and serve.

Corn Tortilla Chips work well for Gluten Free.

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