Spicy Chicken, Lettuce and Tomato Naanwich Recipe | The Spice Tailor
Spicy Chicken, Lettuce and Tomato Naanwich
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A truly delicious prawn curry that is really easy to do, but special enough to impress friends with. If you have the time and inclination, you can fry the prawn shells first and add a little water to make a stock from which you can add back into the pot. Delicious with any simple rice dish or Indian breads.
Tomato, Garlic & Chilli Chutni
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Plain Naans
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Ingredients
  • 1 pack of The Spice Tailor Plain or Garlic Flame Baked Naan
  • 2½-3 tsp The Spice Tailor Tomato, Chilli and Garlic Chutni to taste
  • 1 large chicken thigh fillet, excess fat removed
  • 1 tbsp light or normal mayonnaise
  • 1 tsp olive oil
  • Salt and freshly ground black pepper to taste
  • ½ ripe tomato, a small wedge of red onion (optional), a few crunchy leaves of lettuce
Method
  1. Season the chicken and marinate with the olive oil for 20 minutes.
  2. Heat a small frying pan and add the chicken, cook over a moderate-low flame, until golden on both sides and cooked through, around 4-6 minutes.
  3. Meanwhile, stir the chutni into the mayonnaise.
  4. Take the cooked chicken out of the pan and place on a board. Halve horizontally on the diagonal. Place the naan in the pan, bottom side down and allow it to lightly crisp in the oil. Sprinkle the top with a little water and turn over to heat through for 10 seconds.
  5. Place on the board, halve through the diagonal. Place a layer of lettuce and then a layer of tomato, the red onion and then place the chicken on top. Spread the mayonnaise over the other piece of naan, and top the sandwich, slice carefully in half and serve.
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