Curried Chicken Sandwich
The recipe Curried Chicken Sandwich can be made in around 45 minutes. This recipe serves 2 and costs $6.47 per serving. One serving contains 1506 calories, 88g of protein, and 53g of fat. A mixture of red onion, kosher salt, dill, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe from From Away has 43 fans. It works well as a main course. With a spoonacular score of 97%, this dish is spectacular. If you like this recipe, take a look at these similar recipes: Curried Chicken Sandwich, Curried Chicken Salad Sandwich, and Curried Chicken Salad Sandwich.
Servings: 2
Ingredients:
1/2 quart buttermilk
4 stalks celery, thinly sliced
3/4 teaspoon celery seeds
2 teaspoons curry powder
4 big sprigs fresh dill
1/2 small fennel bulb, thinly sliced
1 teaspoon ground cumin
1 teaspoon ground pepper
1 teaspoon ground turmeric
2 teaspoons Kosher salt
1 teaspoon fresh lemon juice
1 tablespoon mayonnaise, plus more for serving
1/4 cup olive oil
1/2 small red onion, thinly sliced
2 skinless, boneless chicken breasts (about 1 pound), halved horizontally
1 tablespoon sour cream
8 slices Sourdough bread
Equipment:
ziploc bags
grill
bowl
Cooking instruction summary:
Combine chicken , buttermilk, Kosher salt, pepper, curry, cumin, and turmeric in a large resealable plastic bag, seal, and turn to coat. Chill at least 4 hours or overnight.Prepare grill for medium-high heat. Combine celery, fennel, sour cream, lemon juice, celery seeds, and 1 tablespoon mayonnaise in a medium bowl; season with salt and pepper and toss to combine. Set slaw aside.Grill chicken until cooked through, 5–7 minutes per side. Brush bread on both sides with oil and grill until toasted, about 2 minutes per side; spread with mayonnaise. Build sandwiches with bread, chicken, slaw, onion, and fresh dill.
Step by step:
1. Combine chicken , buttermilk, Kosher salt, pepper, curry, cumin, and turmeric in a large resealable plastic bag, seal, and turn to coat. Chill at least 4 hours or overnight.Prepare grill for medium-high heat.
2. Combine celery, fennel, sour cream, lemon juice, celery seeds, and 1 tablespoon mayonnaise in a medium bowl; season with salt and pepper and toss to combine. Set slaw aside.Grill chicken until cooked through, 5–7 minutes per side.
3. Brush bread on both sides with oil and grill until toasted, about 2 minutes per side; spread with mayonnaise. Build sandwiches with bread, chicken, slaw, onion, and fresh dill.
Nutrition Information:
covered percent of daily need
