Facebook Korma Chicken Banh Mi Recipe | The Spice Tailor

Korma Chicken Banh Mi

We love our delicate and lightly creamy korma grilled chicken. It is delicious with a salad, or as an appetiser for when friends come round, but it also makes the most delicious sandwiches. We have paired them with traditional Bahn Mi ingredients in this “Indo-Chine” inspired summery sandwich! The succulent charred chicken, eaten with the freshly pickled vegetables and a lemony, herby mayo is the perfect bite full! This recipe is for two generous sized Bahn Mis, and is the perfect mid-week lunch for those working from home.
  • 2serves
  • 15mins prep
  • 15mins cook
We love our delicate and lightly creamy korma grilled chicken. It is delicious with a salad, or as an appetiser for when friends come round, but it also makes the most delicious sandwiches. We have paired them with traditional Bahn Mi ingredients in this “Indo-Chine” inspired summery sandwich! The succulent charred chicken, eaten with the freshly pickled vegetables and a lemony, herby mayo is the perfect bite full! This recipe is for two generous sized Bahn Mis, and is the perfect mid-week lunch for those working from home.
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Ingredients

  • 2 soft baguettes/large hot dog bun 
  • Salt to taste
  • 2 large chicken thigh fillets, trimmed of all extra fat

Marinade:

  • 2 tbsp. The Spice Tailor Korma Paste
  • 2 rounded tbsp. Greek yogurt
  • 1 large garlic clove, crushed to a paste
  • 2 tsp. lemon juice

Mayo: 

  • 60g mayonnaise, can be light
  • 2 tbsp. chopped coriander
  • 2 tbsp. chopped mint
  • 1 tbsp. lemon juice

Pickled Veg:

  • ½ medium carrot
  • 20g cucumber
  • ¼ red onion, finely sliced
  • 1 tbsp. lemon juice

Method

  1. Preheat your grill to high, or 250°C/482°F.
  2. Coat the chicken in the yogurt, korma paste, garlic and lemon juice and, if you have time, leave to marinate.
  3. Meanwhile, prep your vegetables, cutting the cucumber and carrot into long thin strips. Slice the onion thinly. Squeeze over the lemon juice, and season.  
  4. Place the chicken onto a baking tray, and grill for 10-12 minutes or until cooked through and lightly charred.
  5. Whilst the chicken is cooking, blend the mayo with both herbs and lemon juice. Season to taste. If you don’t have a blender, stir together.
  6. Once your chicken is cooked, lightly toast your bread under the grill. Slice your chicken on the diagonal. Build your Banh Mi. Spread the mayo onto one side of the bread, top with the chicken and a final layer of the pickled veg. Add another drizzle of the mayo. Add sprigs of fresh coriander and mint if you wish. 

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