2⁄3 cup Greek yoghurt
1 tblsp lemon juice
60g baby spinach leaves
2 Lebanese cucumbers (125g each), thinly sliced
1⁄2 cup thinly sliced fresh mint
250g packet fresh naan bread
1⁄3 cup mango chutney
500g chicken mince
1⁄4 cup korma curry paste
3 green spring onions, finely chopped
1 egg yolk
1⁄3 cup packaged dried breadcrumbs
Salt and pepper, to taste
To make patties, combine all ingredients in a large bowl. Divide into four equal portions. Shape portions into patties (9cm in diameter). Refrigerate, covered, for 30 minutes.
2 Heat an oiled, large, non-stick frying pan over a medium heat. Add patties. Cook for about 2 minutes on each side, or until browned. Cover with lid. Reduce heat to low. Cook for a further
3 minutes on each side, or until cooked through. Remove.
3 Meanwhile, whisk yoghurt and juice in a large bowl. Add spinach, cucumbers and mint. Season with salt and pepper. Toss.
4 Heat naan according to packet directions. Cut in half diagonally.
5 Spread chutney over naan. Top with patties and salad.