INGREDIENTS
80g natural yoghurt
2 chicken breasts
8ml soy sauce
15g fresh root ginger
1 tbsp curry powder
1 tsp garam masala
20g mango chutney
30g sultanas
2 plain naans
1 carrot
300g waxy potatoes
1 little gem lettuce
INSTRUCTIONS
Boil a full kettle.
Chop the potatoes into bite-sized pieces & boil potatoes for 8-10 mins. Once cooked, drain & leave to steam dry.
Preheat oven to 200°C. Peel & chop ginger & garlic
Add chopped ginger, garlic, curry powder, natural yoghurt, mango chutney, soy sauce & chicken to an oven-proof dish & mix
Add the drained potatoes to a baking tray & sprinkle with garam masala & salt.
Put potatoes and chicken dish in the oven for 25-35 mins or until the potatoes are crispy and the chicken is cooked through
Meanwhile, reboil half a kettle. Peel & grate the carrot. Wash, then shred the little gem lettuce.
Mix the grated carrot and shredded lettuce in a bowl
Add the sultanas to another bowl, cover with boiling water and set aside for later
Once the chicken is cooked shred the meat apart with two forks
Drain the soaked sultanas and add them to the pulled chicken, giving everything a good mix up – this is your coronation chicken
Once the potatoes are almost done cook the naans for 2-3 min or until warmed through
Fill the coronation chicken lengthways down the middle of each naan, then top with the salad
Fold the naan around the filling, widthways, then wrap each ‘naanwich’ in the piece of foil – this is your coronation chicken naanwich
Serve the coronation chicken naanwich with the spiced potatoes and any remaining salad to the side
