Top Indian bread with shredded meat, fruity mild curry sauce and a carrot and cabbage slaw
Total time20 mins
Serves 4
1 ready-roasted chicken, about 950g 2 x packs 4 mini coriander and garlic naan bread
STEP 1Shred the meat from the chicken and set aside. To make the sauce, mix the yogurt, mayonnaise, curry powder, chutney and some seasoning with half the coriander. Toss this through the chicken.STEP 2To make the slaw, mix the carrots, cabbage and mustard seeds in a large bowl with the remaining coriander, then season.STEP 3Heat the naan breads in the toaster. Allow 2 per person and top with some of the slaw, then the chicken mixture. Serve sprinkled with coriander, with extra slaw on the side.
