Sarnie, a classic coronation, took up a notch. Spices, garlic and ginger, along with tangy pickled onions and crunchy poppadoms, bump up the taste.
- red onion ½, thinly sliced
- lime 1, juiced
- vegetable oil 2 tsp
- cumin seeds ½ tsp
- nigella seeds ½ tsp
- garlic 1 clove, finely chopped
- ginger ½ a thumb-sized piece, finely chopped
- madras curry paste 1 tbsp
- skinless cooked chicken breasts 200g, shredded into chunky pieces
- natural yogurt 3 tbsp
- mango chutney 4 tbsp
- bloomer bread 4 thick slices
- cucumber ¼, thinly sliced
- tomato 1, thinly sliced
- coriander a handful of leaves
- poppadoms 2, broken into shards
Tip the red onion into a bowl with ½ the lime juice and a good pinch of salt, and toss.
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.
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.
Check out a wide selection of breads on farmbox if you're looking for bread substitution.