Tender chicken simmers in an orange juice and curry sauce mixture to absorb all the flavours. The fresh crunch of spinach is the perfect match for the chicken in the tender naan bread. This is a great lunch idea or perfect for a light dinner with soup or salad.
Naan Sandwiches
15 ml (1 tbsp) canola oil
125 ml (1/2 cup) diced red onion
2 cloves garlic, minced
375 g (12 oz) boneless, skinless chicken breasts, diced (about 2 breasts)
10 ml (2 tsp) curry powder
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2 ml (1/2 tsp) each ground coriander and turmeric
15 ml (1 tbsp) cornstarch
175 ml (3/4 cup) orange juice
50 ml (1/4 cup) fat free plain Greek yogurt
45 ml (3 tbsp) chopped fresh coriander
30 ml (2 tbsp) mango chutney
Pinch each salt and pepper
2 large naan breads
250 ml (1 cup) baby spinach
In skillet, heat oil over medium high heat and cook onion and garlic for 3 minutes or until starting to soften.
Add chicken, curry powder, coriander and turmeric; cook, stirring for 2 minutes. Whisk cornstarch into orange juice and add to skillet; bring to boil. Reduce heat and simmer for about 5 minutes or until chicken is no longer pink inside.
Remove from heat and stir in yogurt, coriander, chutney, salt and pepper.
Spread mixture over 1 naan bread and top with spinach. Top with other naan bread and cut in quarters to serve.
Makes 4 servings.
Note: Use 4 Greek pita breads or smaller naan bread in place of the large size naan.
Source: Florida Department of Citrus.
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