Chicken Curry Jaffles
(Serves 6)You’ll need:
2 tbsp. oil
4 chicken breast fillets; cut into even sized cubes
410 g can of Rhodes mixed vegetables in curry sauce
Handful coriander leaves; chopped
Butter; softened for spreading
12 slices white bread
1 cup cheddar cheese; grated
Method
1. Heat the oil in a frying pan and brown the chicken.
2. Add the Rhodes mixed vegetables and simmer until the chicken has cooked through.
3. Remove from heat and stir in the coriander.
4. Butter one side of 6 slices of bread.
5. Place the bread, buttered side down, on a board and divide the chicken filling evenly between the 6 slices.
6. Top with cheese and place the remaining slices of bread on top of the filling. Spread the outside of each slice with butter.
7. Place the sandwiches, one at a time, inside a heated jaffle iron (or use a sandwich maker) and slowly toast over a low flame or medium heat until golden brown.
8. Serve immediately.
