Serves 4
I made this vegetarian with jackfruit, but you can use shredded chicken for a more traditional dish. And try Hot Garlic Pickle instead of Apricot and Chutney for a bit of a kick!
I served this with a jacket potato and salad, but it would be great in a sandwich too. (I pierced the potato’s skin and microwaved it for 10 minutes, before crisping it for 5 minutes in the air fryer.)
Ingredients:
- 450g tinned jackfruit in brine (or cooked shredded chicken)
- 3 spring onions (chopped)
- 3g mild curry powder
- 3g ground turmeric
- 90g Rich & Creamy Mayonnaise
- 25g crème fraîche
- 10g Proper Tomato Ketchup
- 25g Tracklements Apricot & Ginger Chutney
- Juice of 1 lime
- Small bunch fresh coriander (chopped)
- Salt & pepper
Instructions:
For the jackfruit:
1. Drain the jackfruit and shred it with a fork.
2. Rinse the shredded jackfruit.
3. Put the jackfruit in a large pan with 1 cup of water.
4. Simmer with the lid on for 25-30 minutes.
5. Drain the fruit and rinse it in cold water. Leave to cool for at least 10 minutes before mixing into the sauce.
For the sauce:
1. Mix everything except the jackfruit together.
2. Add the jackfruit and stir to coat it.
3. Season to taste with salt and pepper .You may need extra salt, if your jackfruit came in water rather than brine.