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Ingredients
- ½ cup plain yoghurt
- 2 teaspoons grated fresh ginger
- 1 tablespoon soft brown sugar
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 2 teaspoons tandoori powder
- 1 clove garlic, crushed
- 1 tablespoon tomato sauce
- 4 chicken breast fillets
- oil for frying
- 1 medium Lebanese cucumber
- 1 banana, thinly sliced diagonally
- 1 tablespoon lemon juice
- 4 naan bread
- lettuce leaves
- ¼ cup mango chutney
- ¼ cup flaked or shredded coconut, toasted
Method
1. Combine yoghurt, ginger, sugar, turmeric, cumin, tandoori powder, garlic and tomato sauce in medium bowl. Mix well. Trim chicken of excess fat and sinew. Add to yoghurt mixture, stirring to coat. Refrigerate, covered for up to 3 hours.
2. Heat a little oil in large frying pan. Add chicken, cook over medium heat 3–4 minutes each side or until brown and cooked through.
3. While chicken is cooking, use a vegetable peeler to peel cucumber into thin ribbon strips. Coat banana slices in lemon juice. Place naan bread on individual serving plates. On one half of each, place lettuce, cucumber ribbons, banana slices and chicken. Top with chutney and sprinkle with coconut. Fold naan bread over to enclose filling. Serve.
