Salt and Pepper Chicken Hoagie
A huge salt and pepper chicken hoagie loaded with crispy chips, peppers, cheese and hot curry sauce, all wrapped in homemade garlic naan. Inspired by @jason_eats and ready in around 45 minutes.
Have a go!
40 - 50 mins
Ingredients
-
- 150g Chicken Breasts
- 120g Baby Potatoes
- 100g Mixed Peppers (frozen)
- 30g Half Fat Mature Cheddar
- 20g of Mayflower Curry Sauce
- Mayflower Salt & Pepper Seasoning
- Garlic Purée
- Ginger Purée
For the Garlic Naan:
- 60g Self Raising Flour
- 50g 0% Greek Yogurt
- 2 Tspn Garlic Powder
- Chopped Coriander
- Salt & Pepper
Starring...
Curry Sauce Mix Original
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Method
- Dice your Chicken and season it with 1Tspn of your Salt & Pepper Seasoning and leave to marinade for at least 10mins
- Dice your Potatoes into chips about 1cm thick and fire into a pot with boiling water & salt – boil for 10mins
- In a bowl mix all your Garlic Naan ingredients together until you have a dough like texture
- Now roll into a ball and then onto baking paper over your worktop which will prevent sticking – using a rolling pin or glass flatten this out as much as you can and set aside
- When your chips are boiled remove and let cool for a few mins before seasoning with 1Tspn of Salt & Pepper Seasoning and fire into your airfryer at 200 for 20mins
- After 5 mins fire in your Chicken to the airfryer on a rack above the chips
- Now on a large pan on medium, cook your Garlic Naan 2-3 mins on each side until sexy and golden – set aside ready to assemble
- When your Chicken is cooked and chips are crispy add to a separate pan/wok with your peppers and allow these to combine and cook
- Now cook your Curry sauce as per instructions so it’s piping hot when you pour over
- Add half of your Curry Sauce over your Naan followed by your Chicken, Peppers & Chips, smother that Curry Sauce over and finished with your Cheese. Fold into a wrap.
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