Tip the red onion into a bowl with ½ the lime juice and a good pinch of salt, and toss.

Heat the vegetable oil in a frying pan over medium-high heat and fry the cumin and nigella seeds for a minute until smelling toasty.

Add the garlic and ginger, and fry for a minute, then stir in the curry paste and cook for another 1-2 minutes.

Remove from heat and stir through the chicken and yogurt until combined. Season and fold in the remaining lime juice. Cool.

Spread the mango chutney on two bloomer slices, then divide the chicken mixture between them.

Top with slices of cucumber and tomato, then drain the onions and spread them over.

Add a few coriander leaves followed by the poppadoms and the sandwich lids. Cut in half and serve.