Name: Coronation chicken and poppadom sarnie
Total time: 20 min
Yield: Serves 2
Ingredients: ½ red onion thinly sliced; 1 lime juiced; 2 tsp vegetable oil; ½ tsp cumin seeds; ½ tsp nigella seeds; 1 clove garlic finely chopped; ½ a thumb-sized piece ginger finely chopped; 1 tbsp madras curry paste; 200g skinless cooked chicken breasts shredded into chunky pieces; 3 tbsp natural yogurt; 4 tbsp mango chutney; 4 thick slices bloomer; ¼ cucumber thinly sliced; 1 tomato thinly sliced; a handful of leaves coriander; 2 poppadoms broken into shards

½ red onion
thinly sliced
1 lime
juiced
2 tsp vegetable oil
½ tsp cumin seeds
½ tsp nigella seeds
1 clove garlic
finely chopped
½ a thumb-sized piece ginger
finely chopped
1 tbsp madras curry paste
200g skinless cooked chicken breasts
shredded into chunky pieces
3 tbsp natural yogurt
4 tbsp mango chutney
4 thick slices bloomer
¼ cucumber
thinly sliced
1 tomato
thinly sliced
a handful of leaves coriander
2 poppadoms
broken into shards

Method

step 1
Tip the red onion into a bowl with ½ the lime juice and a good pinch of salt, and toss.
step 2
Heat the vegetable oil in a frying pan over a medium-high heat and fry the cumin and nigella seeds for a minute or until smelling toasty. Add the garlic and ginger, and fry for a minute, then stir in the curry paste and cook for another 1-2 minutes. Remove from the heat and stir through the chicken and yogurt until combined. Season and fold in the remaining lime juice. Cool.
step 3
Spread the mango chutney on the bloomer slices then divide the chicken mixture between two of them. Top with slices of cucumber and tomato, then drain the onions and spread these over. Add a few coriander leaves, followed by the poppadoms and the sarnie lids. Cut in half and serve.