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Photo for - Bombay Curry Pulled Chicken with Mango Ginger Chutney

Bombay Curry Pulled Chicken with Mango Ginger Chutney

This sweet and slightly spicy open-faced sandwich is guaranteed to heat up any weeknight. Stirling Creamery Bombay Curry Butter takes pulled chicken to the next level.

  • Yields: 12 pieces
  • Preparation: 60 minutes

Ingredients

Instructions

Recipe created by Chef Matthew Kennedy

  1. Heat up pulled chicken over medium heat in a covered pan with a touch of moisture (chicken stock, white wine, water). Season with salt and black pepper to taste.
  2. Pre-heat cast iron pan or grill over medium high heat.
  3. Toast naan on both sides until golden brown, approximately 1 minute per side.
  4. Carefully remove from pan or grill and brush one side with Stirling Creamery Bombay Curry Butter. Top with generous amount of chicken and a heaping teaspoon of chutney.  Serve warm.
  • Baste your chicken with Stirling Creamery Bombay Curry Butter while roasting for added flavour!
Photo of - Bombay Curry Pulled Chicken with Mango Ginger Chutney

Ingredients