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    Chicken Korma Naan Pockets

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    Chicken Korma Naan Pockets

    Great for lunch or supper - just pick up the pocket in your hands and eat.

    Serves: 4


    • 8 Chicken Korma sausages
    • ½ cucumber peeled, deseeded and diced
    • 125ml natural yogurt
    • 2 tbsp fresh mint leaves, chopped
    • Salt
    • Freshly ground black pepper
    • 2 beef tomatoes, thinly sliced
    • 1 small Spanish onion, peeled and finely chopped
    • 4 naan bread, plain or flavoured


    1. Fry or barbecue the sausages for 15-20 minutes until thoroughly cooked. Then either leave them whole or cut into thick slices. Mix the cucumber with the yogurt and mint to make raita. Season with salt and pepper.
    2. Warm the naan in a moderate preheated oven for 5 minutes.
    3. Split open and fill with the tomato, onion and sausages. Add a spoonful of cucumber raita and serve immediately with Waitrose curried fruit chutney.

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