Coronation Chicken Sourdough Baguette
with Mango Chutney and Rocket | Serves 2
Please note that this DIY Sandwich does not come with a recipe card. For a serving guide, please see below.
Bake the baguette on the middle shelf of your oven at 220°C/200°C fan/gas mark 7, 10-12 mins. Once baked, allow to cool, 5 mins.
Meanwhile, combine the mayo, mango chutney, korma curry paste and cooked chicken slices in a medium bowl.
Once the baguette has baked, allow to cool for 5 mins, then slice in half lengthways. Spread the coronation chicken mixture over the base of the baguette, then arrange the rocket on top. Sandwich on the baguette lid, slice in half widthways and share between 2 plates.
Enjoy!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
SlooOW Stone Oven White Baguette
(Contains Cereals containing gluten, Sesame, Soya May contain Lupin, Milk, Nuts)
64 grams
Mayonnaise
(Contains Egg, Mustard)
40 grams
Mango Chutney
25 grams
Korma Curry Paste
(Contains Mustard)
1 pack(s)
Cooked British Chicken Slices
20 grams
Wild Rocket
