Chicken tikka-style sandwich filler
- Prepare
- less than 30 mins
- Cook
- no cooking required
- Serve
- Serves 4
- Dietary
- Nut-freePregnancy-friendly
A speedy no-cook sandwich filler or salad topper, this spiced chicken mix will pep-up midweek mealtimes.
Ingredients
- 85g/3oz Greek-style yoghurt
- 65g/2¼oz mayonnaise
- ½ tsp onion granules
- ½ tsp garlic granules
- 1 tsp garam masala
- 1 tsp ground turmeric
- 1 ball stem ginger (optional)
- 250g/9oz cooked chicken, roughly chopped into small pieces
- ½ small red pepper, finely diced
- 1 lemon
- sea salt
To serve
- 4 slices thick-cut white sourdough bread
- green salad
- bunch fresh coriander, finely chopped
- Bombay mix (optional)
Method
Combine the yoghurt, mayonnaise, onion and garlic granules, garam masala and turmeric in a bowl.
Finely grate half the stem ginger (if using) into the bowl before finely chopping the remainder and adding to the bowl, too. Mix well to make a tikka sauce.
Add the chicken pieces to the sauce along with the red pepper. Squeeze in a little lemon juice, add a pinch of salt and stir to combine.
Spoon onto slices of bread or green salad before sprinkling generously with chopped coriander. Sprinkle with Bombay mix for added crunch, if you like.
Recipe tips
Can be kept in an airtight container in the fridge for two days – this will allow the flavours to mature further.
Although it may feel like an unusual addition, stem ginger adds a subtle warmth and a little sweetness to the sauce. You can use fresh ginger if preferred, but remember this will be a much more dominant heat and the sauce might need the addition of a little honey to balance the flavours. Add with caution so it doesn’t dominate the sauce.
You could also use a teaspoon of mango chutney, chopped finely.
