Tandoori chicken with pappadums

Stir the curry powder, 200 ml of the yoghurt and the lemon juice together in a shallow 40 x 25 cm ovenproof dish.
Remove the chicken from the bone and cut into long, slender, serving size pieces. Immerse in the yoghurt mixture.
Cover with plastic wrap and refrigerate for 4 to 6 hours or overnight.
Pour 2,5 cm oil into a heavy frying pan and heat.
Fry the poppadoms, one at a time, until enlarged and crisp, about 1 minute. Drain on paper towel.
Brown the chicken pieces in a heavy-based frying pan over a medium heat, until cooked through, 15 to 20 minutes.
Mix the tomatoes and onion and place in a small bowl.
To serve, place 1 poppadom on each plate.
Top with some of the chicken pieces, top with another poppadom, more chicken pieces and another poppadom.
Top with remaining chicken.
Garnish with coriander and serve with atchar, tomato sambal and yoghurt.