Chicken tikka toastie
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Time to make:
10 mins, Plus 25 min for sides.
$5.10 per serve
(at time of publication)
Full ingredients list:
½ head of cauliflower, cut into florets
2 medium parsnips, cut into thin wedges
1½ teaspoons ground coriander
½ cup reduced-fat tzatziki, to serve
1¾ cups cooked chicken breast, finely chopped
2 teaspoons tikka curry paste
½ cup reduced-fat plain yoghurt
2 teaspoons mango chutney
Squeeze of lemon juice
1 small red onion, thinly sliced
¹/³ cup coriander leaves
8 slices rye bread or sourdough
1 cup baby spinach
Nutritional information (per serve)
Instructions and steps:
1 Make the vegie chips: Preheat the oven to 190ºC. Line a large baking tray with baking paper. Toss cauliflower and parsnips with the coriander in a bowl. Arrange vegetables on the tray and spray with olive oil. Cook for 25 minutes, or until crisp.
2 Make the toasties: Heat a sandwich press or grill; spray with olive oil. Mix chicken with curry paste, yoghurt, chutney and lemon juice. Stir in onion and coriander. Place a slice of bread on the sandwich pressor grill; top with baby spinach. Spoon on a quarter of the filling and top with second bread slice. Spray with olive oil. Toast until golden. Repeat the process with the remaining bread and filling to make four toasties.
3 Serve the toasties with the vegie chips and tzatziki.
This filling can be made ahead, chilled and kept in the fridge.
Curry paste is a quick & easy way to add flavour without excess salt.
About this recipe
First published: July 2018