Chicken Tikka

Marinade the chicken breast in the yoghurt, madras curry powder, grated garlic, ginger, turmeric, paprika and fresh chopped coriander.
Cook under a hot grill until nicely charred and cooked through, leave to cool, then roughly chop.

For the sauce, blend yoghurt, mint sauce, fresh coriander and garlic.

In a shallow bowl add an egg and beat with chopped chilli and fresh coriander.

Take two slices of thick bread. Spread with mango chutney, top with a generous amount of the chicken followed by sliced red onion, baby spinach leaves and a slice of cheese.

Dip the sandwich into the egg mix making sure both sides are covered and cook until golden and crisp over a low heat in a little vegetable oil.

Serve straight away with the yoghurt and mint sauce.