Spiced Chicken and Mango Chutney Naan Sandwich
with Kachumber, Mint Yoghurt and Sweet Potato Wedges
This Spiced Chicken and Mango Chutney Naan Sandwich is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
125
Baby Plum Tomatoes
40
Mango Chutney
150
Greek Style Natural Yoghurt
(Contains Milk)
1
Tandoori Masala Spice
½
Pomegranate
2
Sweet Potato
2
Plain Naans
(Contains Milk, Cereals containing gluten)
4
British Chicken Thighs
½
Lime
1
Mint
½
Cucumber
(May contain Celery)
Not included in your delivery
1
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the sweet potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a large baking tray. Drizzle with oil, scatter over half the North Indian style spice mix, then season with salt and pepper. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary. Once your oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Pop the remaining North Indian style spice mix and half the yoghurt into a large bowl. Season with salt and pepper, then mix together. Pop the chicken thighs into the bowl and mix well to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, lay the chicken thighs flat in the pan. Fry until browned all over, 3-4 mins each side. Once the chicken is browned, pop it onto a baking tray lined with foil. Bake on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, halve the tomatoes. Trim the cucumber then quarter lengthways. Chop widthways into small pieces. Trim and thinly slice the spring onion. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Halve the lime.
Pop the tomatoes, cucumber, spring onion and half the mint into another medium bowl. Squeeze over some lime juice, then add the olive oil for the dressing (see ingredients for amount) and season with salt and pepper. Stir to combine, then set aside your kachumber salad. Pop the remaining yoghurt into a small bowl with the remaining mint, season with salt and pepper, then stir to combine. When everything is nearly ready, halve the naans widthways then pop onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
Cut any remaining lime into wedges. Thinly slice the cooked chicken. Pop half a naan on each plate, then divide the sliced chicken, mint yoghurt and mango chutney between them. Top with the remaining naan halves and serve with the sweet potato wedges, kachumber salad and any lime wedges alongside. Enjoy!
