Pigeon Cottage Kitchen

I often buy big trays of fresh chicken breasts and then portion them out into 2’s or 4’s, put them in a ziplock plastic bag each infused with a different marinade and then freeze them. That way, I’ve always got a quick and delicious supper to hand, a panfried chicken breast to eat with some rice, potatoes or a salad. My favourite Indian breakfast spot in London, Dishoom, makes their version of a bacon sarnie (which I absolutely love), in a flatbread spread with cream cheese, spicy tomato chutney and fresh coriander. So, inspired by that combo, I came up with my easy home-style version of that but with chicken. It’s quite a quick and substantial lunch or supper dish and really, really delicious.

Serves 2

• 2 chicken breasts marinated in 2 tsps of your favourite curry powder, 1/2 tsp salt, 1/4 tsp chilli flakes, 1 tbsp rapeseed oil, 1 clove of minced garlic, 1/2 tsp finely grated fresh ginger. I make up bags of these and freeze them but you could make it fresh on the day obviously
• 1 tbsp rapeseed oil
• Chopped salad made of a large leaf of cos lettuce, about a thumb-sized piece of cucumber, sliced, a small handful of fresh coriander and mint leaves
• 2 tbsps cream cheese
• 2 tbsps mango chutney: I use Geeta’s Premium Mango Chutney
• Pack of 2 flatbreads: I use Waitrose Levantine Table hand-stretched flatbreads
• 1/2 fresh lime
• Sea salt

To make…

• Slice each chicken breast in two horizontally. Mix the marinade ingredients together and then add the chicken. Leave for at least an hour for the marinade to work its magic or use a defrosted bag of chicken breasts.
• Heat the oven to 200C and, when it’s ready, add the flatbreads on a baking tray and lightly drizzle with a little water so it warms and puffs up slightly.
• Meanwhile, heat the oil in a frying pan and add the chicken pieces. Cook on both sides for about 5 minutes until cooked through and slightly crisp.
• Chop the salad and mix thoroughly and wait for the bread and the chicken to be ready.
• To assemble: spread the whole of the flat breads with the cream cheese and then smear over the mango chutney. Lay the chicken pieces on one half of the flatbread. Scatter the chopped salad over the chicken – season with a little sea salt and a squeeze of lime. Fold the other half of the flatbread over and press down. Cut in half and transfer to a plate. Tuck in!!!

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