Leftover Challenge #2: Chicken Curry Naan'wich with Mango Chutney

I'm still digging through my freezer trying to find inspiration for a good dinner, while using up my stockpile in preparation for the big move out West. The other day I found chicken thighs, chiles, and naan bread in the freezer; apples, mango, onion, raisins, and curry powder in the pantry; and a container of yogurt and mayonnaise in the fridge. The end result - a tasty sandwich with Indian and American flavors.

Here are the ingredients you will need:

Curry Chicken Salad

• 2 chicken thighs, defrosted, skin removed
• 1 apple, diced into ~1 cm cubes
• 1/2 cup yogurt
• 1/4 cup light mayonnaise
• 3 tbsp curry powder
• 2 pieces naan bread
• 4 large lettuce leaves
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper

Preheat an oven to 350 degrees. Season the chicken thighs with salt and pepper, place them on a baking sheet, and roast them for 20 minutes or until fully cooked. Remove from the oven and allow to cool.

Add the mayo, yogurt, curry powder, cider vinegar, and apple to a medium sized mixing bowl and mix to incorporate. Once the chicken has cooled pull the meat off the bone and add it to the dressing and combine until all the chicken is coated. Refrigerate for at least 10 minutes, or up to 24 hours.

Mango Chutney:

• 1 mango, peeled & chopped
• 1/4 habanero pepper, sliced paper-thin
• 1/4 small onion, diced
• 1 tsp salt
• 2 cloves
• 1 star anise
• 1/2 cinnamon stick
• 1/4 cup water

In a medium pot combine the above ingredients and bring the contents to a boil over medium-high heat. Reduce to low and simmer until thick.

When ready to assemble the sandwich, toast or grill the naan bread, apply a generous portion of the chicken salad and top with the mango chutney!