Method
1. Preheat your grill to high.2. Prepare the chicken:
Slice each chicken breast horizontally to make 4 thinner pieces.
Sprinkle with curry powder and brush with oil.
Grill until golden on both sides and cooked through, about 10 minutes total.
Leave to cool slightly, then shred.
3. Make the quick pickle:
Place the cabbage and red onion in a bowl.
Pour over boiling water and leave for 5 minutes, then drain well.
Add sliced cucumber, a squeeze of lemon juice, and a pinch of salt. Toss and set aside.
4. Mix the yoghurt sauce:
Combine natural yoghurt with mint sauce in a small bowl.
5. Warm the naan:
Lightly brush naan breads with water and grill until warm and just starting to crisp.
Place each on a serving plate.
6. Assemble the sandwiches:
Spread each naan with spicy tomato chutney.
Top with baby spinach, the cabbage and onion salad, shredded chicken, and cherry tomatoes.
Drizzle with yoghurt sauce and garnish with coriander leaves if using.
Serve immediately with extra chutney on the side.
Ingredients
• 2 small chicken breasts
• 1 tbsp vegetable oil
• 1 tbsp curry powder
• 2 large naan breads
• 4 tbsp Opies Spicy Tomato Chutney
• Small handful shredded white cabbage
• 1 small red onion, finely sliced
• ¼ cucumber, thinly sliced
• Squeeze of lemon juice
• 6 cherry tomatoes, sliced
• Small handful baby spinach
• 4 tbsp natural yoghurt
• 1 tbsp mint sauce
• Coriander leaves (optional)
