- Chicken Korma Naan-Wich.jpg (35.94 KiB) Viewed 935 times
Takes: 20 minutes
Serves: 4
No nutritional information available.
Ingredients
- ½ x 500g jar korma cooking sauce
- Salt and freshly ground black pepper
- 125g natural yogurt or ready made raita
- 4 naan breads, warmed
For the kachumber topping:
- 2 tomatoes, finely diced
- ½ cucumber, finely diced
- ½ red onion
- 1 tsp lemon juice
- 10g fresh coriander, finely chopped
Method
1. Put the chicken in a bowl with the oil and mix well to coat. Heat a griddle or frying pan over a high heat. Add the chicken and cook, turning, for 3 - 5 minutes until sealed on the outside and almost cooked through.
2. Transfer the chicken to a saucepan with the korma sauce. Cook over a medium - high heat, stirring occasionally, for 5 - 7 minutes until the chicken is cooked through and the sauce is piping hot. Add a splash of water to loosen if necessary. Season with salt and pepper, to taste.
3. Meanwhile, mix all the kachumber ingredients together in a bowl.
4. Spread 2 tbsp of the yogurt or raita on top of one half or each naan bread, then top with the chicken mix and kachumber. Fold over the naan to enclose the filling and secure with a cocktail stick. Serve with lime wedges, if liked.
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