Sandwiches will never be the same again! You can double the ingredients of the green chutni and keep the rest in the fridge for a few days or the freezer for 1 month. It is so delicious and goes with everything.
3 small chicken breast or 4 thighs, skinned, boned and sliced
25g coriander, leaves and stalks
10g mint leaves
1 tbsp lemon juice or to taste
15g roasted pistachio, shelled
1½ tbsp water
½ small clove of garlic
Salt and pepper to taste
2 small baguettes or similar sandwich type bread
Lettuce leaves, sliced tomato and soft butter to serve
Heat the oil in a large non-stick frying pan. Add your chicken in and stir-fry for 1 minute.
Add the contents of the base and main sauce pouches and bring to a simmer, cook gently for 5-6 minutes or until the chicken is done. Keep the spices from the whole spice sachet for another dish.
Meanwhile, blend together the herbs, garlic, nuts, lemon juice and seasoning. Add the water to help bring it all together; the smoother it is the better. Taste and adjust seasoning.
Check the chicken and remove from the heat once done. Slice the baguette in half, keeping one side still attached spread butter over one side. Spread the green chutni generously on the other side. Place the chicken on top, adding a little of the sauce as you do. Top with the tomatoes and lettuce. Cut into 3 or 4 pieces and serve hot.
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