1 cup boiled shredded chicken½ cup Mayo2 shredded CarrotsCucumber slicedTomatoes slicedGreen chutney as neededBread slicesOil as needed Green Chutney½ cup cilantro½ cup mint1 small jalapeño (according to taste)1 small tomato1 clove of garlic1 teaspoon roasted cumin & coriander powder2 teaspoon lemon juiceSalt to taste Multi Purpose ChickenRecipe by Fatima Maniya Soorty@flavoredbyfatimaTried & Tested @hrns_cuisine 1 LB Chicken breast ½ teaspoon Ginger paste ½ teaspoon Garlic paste 1 tablespoon Worcestershire sauce or Soy Sauce 1⁄2 teaspoon Black pepper 1⁄4 teaspoon Chili flakes Salt to taste Adaptations by @hrns_cuisineI added in 1 teaspoon of chicken spice ½ teaspoon of paprika
Add the shredded chicken to the shredded carrot in a bowl and mix together with the mayo. On a flat based pan add a little oil and toast the bread on both sides. Set aside Prepare the chutney in a blenderTake one slice of bread and spread with the green chutney, take the other slice and spread with the chicken, mayo and carrot mix, top with the sliced tomato and cucumber. Close the sandwich cut and enjoy. .DIRECTIONSIn a pot add all the ingredients, do not add any water. Place the pot on a medium high flame and let the chicken release its natural juices. Add ¼ cup of water and let the chicken cook until tender.When the water dries completely, remove it from the flame and let it cool down before you shred it. You can use this chicken in multiple applications.Combine all the ingredients and put it in the instant pot and cook it on the pressure setting for 15 minutes with a splash of water. Once the pressure releases naturally, if there is any liquid left, turn on the sauté setting and burn it off.