Recipe Inspiration

Ingredients...

50g Essential Cuisine Indian Inspired Korma Seasoning

1 litre water

50g mango chutney

3g curry powder

300g mayonnaise

500g chicken

100g sultanas

100g celery, finely chopped

½ bunch coriander, chopped

800g sliced sourdough

2g garlic

20ml olive oil

Method...

1. Boil the water in a pan. Add 2g of the boiling water to 10g of the Indian Inspired Korma Seasoning and the curry powder to make a paste. Add the mango chutney and the mayonnaise

2. Fold in the sultanas and celery. Add the coriander, keeping some back for garnish

3. Add the remaining Indian Inspired Korma Seasoning to the rest of the water. Add the chicken and simmer until cooked all the way through. Remove from the water and set aside to cool

4. When the chicken is cool, dice into small squares and mix into the mayonnaise

5. Slice the garlic in half and rub on one side of the sourdough slices. Drizzle with the olive oil

6. Cook oil side down on a dry griddle pan to create bar marks. Turn over to finish cooking

7. To serve, spoon the chicken mix on top then sprinkle with the remaining coriander

8. Serve with rocket and tomato salad