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. Continue reading

Bombay Chicken Wraps

IMG_7255Having wanted to design a recipe for an appetizer that didn’t include seafood, cheese, or deep-frying, I came up with a miniature chicken salad, that is usually served in tiny pastry cups, croustades. I have, on occasion, served it on tortilla chips. I’m not sure when I started making these, but do know that it was many years ago! Perhaps back when Mumbai was still Bombay, maybe the early nineties?

Recently I morphed the idea into wraps for a luncheon I was catering, they were gone in a flash. The flavours work just as well in a bigger format.

If you don’t have leftover cooked chicken to use, do what I do, buy a BBQ chicken from your grocer. Chill it, remove all the skin, fat & bones, and use all of the meat. This way you get a prefect mix of light and dark meat. It tends to be more economical than cooking even inexpensive fryer cuts. One standard BBQ chicken should give you about 650 grams of prepared meat, enough for 6 wraps.

The recipe shows amounts for 6 wraps, just use the appropriate portion if you are doing less. All of the ingredients can be prepared ahead of time, ready for assembly at your convenience. Continue reading