Orange Marmalade From Spain
A classic coronation sarnie taken up a notch. Spices, garlic and ginger bump up the flavour, along with tangy pickled onions and crunchy poppadoms
INGREDIENT :
- 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
RECIPE DIRECTION :
- 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.
