Korma Chicken Banh Mi
Korma Chicken Banh Mi
SERVES 2
15 MINS PREP
COOKS IN 15 MINS
This is the perfect sandwich to make for a mid-week lunch when working from home. The chicken is succulent and works perfectly in this new take on Banh Mi, inspired by the delicious Vietnamese dish.
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Ingredients
- 2 soft baguettes/large hot dog bun
- Salt to taste
- 2 large chicken thigh fillets, trimmed of all extra fat
Marinade:
- 2 tbsp. The Spice Tailor Korma Curry Paste
- 2 rounded tbsp. Greek yogurt
- 1 large garlic clove, crushed to a paste
- 2 tsp. lemon juice
Mayo:
- 60g mayonnaise, can be light
- 2 tbsp. chopped coriander
- 2 tbsp. chopped mint
- 1 tbsp. lemon juice
Pickled Veg:
- ½ medium carrot
- 20g cucumber
- ¼ red onion, finely sliced
- 1 tbsp. lemon juice
Method
- Preheat your grill to high, or 250˚c.
- Coat the chicken in the yogurt, korma paste, garlic and lemon juice and, if you have time, leave to marinate.
- Meanwhile, prep your vegetables, cutting the cucumber and carrot into long thin strips. Slice the onion thinly. Squeeze over the lemon juice, and season.
- Place the chicken onto a baking tray, and grill for 10-12 minutes or until cooked through and lightly charred.
- Whilst the chicken is cooking, blend the mayo with both herbs and lemon juice. Season to taste. If you don’t have a blender, stir together.
- Once your chicken is cooked, lightly toast your bread under the grill. Slice your chicken on the diagonal. Build your Bahn Mi. Spread the mayo onto one side of the bread, top with the chicken and a final layer of the pickled veg. Add another drizzle of the mayo. Add sprigs of fresh coriander and mint if you wish.
Ingredients
- 2 soft baguettes/large hot dog bun
- Salt to taste
- 2 large chicken thigh fillets, trimmed of all extra fat
Marinade:
- 2 tbsp. The Spice Tailor Korma Curry Paste
- 2 rounded tbsp. Greek yogurt
- 1 large garlic clove, crushed to a paste
- 2 tsp. lemon juice
Mayo:
- 60g mayonnaise, can be light
- 2 tbsp. chopped coriander
- 2 tbsp. chopped mint
- 1 tbsp. lemon juice
Pickled Veg:
- ½ medium carrot
- 20g cucumber
- ¼ red onion, finely sliced
- 1 tbsp. lemon juice
Method
- Preheat your grill to high, or 250˚c.
- Coat the chicken in the yogurt, korma paste, garlic and lemon juice and, if you have time, leave to marinate.
- Meanwhile, prep your vegetables, cutting the cucumber and carrot into long thin strips. Slice the onion thinly. Squeeze over the lemon juice, and season.
- Place the chicken onto a baking tray, and grill for 10-12 minutes or until cooked through and lightly charred.
- Whilst the chicken is cooking, blend the mayo with both herbs and lemon juice. Season to taste. If you don’t have a blender, stir together.
- Once your chicken is cooked, lightly toast your bread under the grill. Slice your chicken on the diagonal. Build your Bahn Mi. Spread the mayo onto one side of the bread, top with the chicken and a final layer of the pickled veg. Add another drizzle of the mayo. Add sprigs of fresh coriander and mint if you wish.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Korma Curry Paste
Our Korma Paste is mellow, creamy and flavourful. It adds a delicious warmth to any dish
