Italian bread with curried chicken

Spicy curried chicken makes for a great mid-week supper.
 
chicken sandwich

Recipe from: 11/12/1998 12:00:00 AM
Preparation time: 10 min
Cooking time: 10 min
 
 

Ingredients

 
  • 4
    skinned and deboned chicken breasts
  • salt and freshly ground black pepper
  • olive oil
  • 75
    ml
    Bulgarian yoghurt
  • 30
    ml
    peach chutney
  • 30
    ml
    mayonnaise
  • 5
    ml
    curry paste
  • 410
    g
    mango slices- drained (optional)
  • 1
    ciabatta (Italian bread)
  • lettuce leaves
  • 1
    small cucumber- cut into slices
Servings: Change Serving
 
 

Method

 
Season the chicken breasts with salt and pepper. Heat a little olive oil and fry the chicken breasts until cooked but not dry.

Using two forks, shred the breasts into small pieces. Blend the yoghurt, chutney, mayonnaise and curry paste.

Dice the mango slices and add. Add the shredded chicken, season generously and mix lightly.

Halve each 4 cm thick slice of bread horizontally. Arrange the lettuce leaves on the bottom half and top with the chicken filling. Finish with cucumber slices and extra lettuce leaves.

Cover with the remaining bread half.


 

Read more on: recipe  |  chicken  |  shallow-fry
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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