Chicken Sandwich with Cashew Korma and Mango Chutney

Chicken Sandwich with Cashew Korma and Mango Chutney

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.

Recipe
by Nik Sharma, Photo by Nik Sharma

Serves 2

Ingredients

1 jar of Brooklyn Delhi Coconut Cashew Korma Simmer Sauce

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 Brooklyn Delhi Mango Chutney

Methods

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.