Meet Khaana Collective contributor Nik Sharma!
Nik has attracted an audience worldwide for his groundbreaking approach to food photography and recipe development. He was the first blogger I knew to make brown hands visible in food photos, which was a giant leap at the time. It’s easy to get lost in his work for hours and it’s no wonder that his award-winning blog A Brown Table led him to write the critically acclaimed cookbook Season: Big Flavors, Beautiful Food and author food columns at the SF Chronicle and Serious Eats.
What I love about Nik besides his ability to make me belly laugh is that as a former molecular biologist he not only understands flavor but also the chemistry of ingredients which is actually the subject of his next book coming out this October: The Flavor Equation. So excited to share more of Nik’s story with you.
While bread might play the delivery medium for this sandwich, you most certainly can swap it out for a large flatbread like naan, paratha, or a tortilla to create a wrap. The rich creamy korma sauce adds a depth of velvety textures and flavors while the sweet mango chutney provides a delightful counterpart. Sometimes, I fold in chopped hard-boiled eggs and a few pickled roasted bell peppers.
1 jar of Coconut Cashew Korma Simmer Sauce (Available on Amazon & Whole Foods)
2 cups shredded rotisserie chicken
4 slices of sandwich sourdough bread, buttered and toasted
2 cups mixed salad greens
¼ cup loosely packed mint leaves
4 tablespoons Mango Chutney (Available on Amazon & Whole Foods)
Add the korma simmer sauce to a medium saucepan and bring to a simmer over medium heat. Fold in the chicken and cook for 1 additional minute. Remove from heat.
To prepare the sandwiches, lay out two slices of the toasted bread. Place 1 cup of salad greens on one slice. Scoop a generous amount of chicken with the korma simmer sauce on top.
Add half the mint. Spread 2 tablespoons of the mango chutney on the second slice of bread and place on top of the chicken.
Prepare the second sandwich in the same manner. Serve immediately with extra chutney on the side.
Photo by Nik Sharma