Coronation Chicken Open Sandwich

Name: Coronation Chicken Open Sandwich
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Yield: 4
Cuisine: South African
Ingredients: 90 ml (6 Tbsp) mayonnaise; 15 ml (1 Tbsp) Rajah Mild Masala Curry Powder; 5 ml (1 tsp) Robertsons Turmeric; 30 ml (2 Tbsp) chutney; the juice of 1 lemon; 500 ml (2 cups) cooked shredded chicken OR drained chickpeas; salt and black pepper, to taste; 4 x 1 cm thick slices of ciabatta (or any bread of your choice); 4 lettuce leaves; 1 tomato, sliced into thin rounds; fresh coriander, to garnish

4 People
17 min.
easy

Use our versatile Rajah Mild Masala Curry Powder to make this delicious, delicately spiced topping for toasted bread, featuring chicken, mayo, chutney and lemon juice. For a vegetarian version, you can use tinned chickpeas. Top with coriander leaves for a bright, fresh finish.

Ingredients

90 ml (6 Tbsp) mayonnaise
15 ml (1 Tbsp) Rajah Mild Masala Curry Powder
5 ml (1 tsp) Robertsons Turmeric
30 ml (2 Tbsp) chutney
the juice of 1 lemon
500 ml (2 cups) cooked shredded chicken OR drained chickpeas
salt and black pepper, to taste
4 x 1 cm thick slices of ciabatta (or any bread of your choice)
4 lettuce leaves
1 tomato, sliced into thin rounds
fresh coriander, to garnish

Cooking Method

In a bowl, combine the mayonnaise, Rajah Mild Masala Curry Powder, Robertsons Turmeric, chutney and lemon juice. Add the shredded chicken (or chickpeas) and mix well. Season to taste with salt and black pepper.
Toast your bread slices until golden, and allow to cool.
Put a lettuce leaf on each slice of bread, add tomato slices and then top with the chicken (or chickpea) mixture.
Garnish with fresh coriander and serve immediately.