Wholemeal sandwich with curry and mango chicken fillet
Wholemeal sandwich with curry and mango chicken fillet
- 4 slices of wholemeal bread
- 200 g chicken breast fillet
- 1 mango
- ½ cucumber
- Iceberg lettuce
- Home-grown shoots or cress
- 50 g cream cheese
- 2 tbsp Byodo Frying Oil Sunflower
- Byodo Curry-Mango Sauce
- Byodo Light Mayonnaise
- Pepper
- Byodo Sea Salt
- 50 ml Byodo Curry-Mango Sauce
- 30 ml natural yoghurt
- Dried chilli from mill
Cut the chicken breast fillet into thin slices. Combine the ingredients for the marinade and leave the meat to marinate for at least 30 minutes. Then season with salt and pepper. Heat the oil in a frying pan and fry the chicken breast slices for about 2 minutes on each side.
Peel the mango, halve it and cut the flesh into strips. Slice the cucumber thinly.
Spread the cream cheese on the bread and top with all ingredients. Add as much curry and mango sauce and salad cream as you like and close the sandwich. Cut the sandwich in half and pack in greaseproof paper or a beeswax cloth.
Vegetarian version:
The chicken breast can be easily replaced with firm tofu or halloumi for a vegetarian alternative. Marinate the tofu or halloumi and then fry on both sides.