Chicken, Avocado, Tamarind, and Mint all wrapped in a naan, for a fabulously simple, delicious dinner.

We used our ‘Hot’ Jenny’s Kitchen Tamarind Chutney, but any heat would work well.

  • Cooked warm chicken, roughly broken into pieces, and bones removed
  • Two naan bread
  • ½ Avocado, sliced
  • Cucumber Slices
  • Lettuce leaves, washed
  • ½ cup thick natural yoghurt
  • ¼ cup mint leaves chopped finely
  • 1 small clove of garlic, crushed
  • Coriander leaves (optional)
  • 2 dessertspoons of Jenny’s Kitchen Tamarind Chutney

Mix the yoghurt, mint and garlic to make a simple dressing.

Warm the naan bread on a dry pan or toasted sandwich maker for 30-40 secs until warm and soft.

Spread 1 dessertspoon of chutney over the naan, then pile on lettuce, cucumber & avocado. Top with a generous amount of chicken, and then spoon over the yoghurt sauce.

Serves Two