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:

Quickview
1505k Calories
88g Protein
52g Total Fat
168g Carbs
66% Health Score
Limit These
Calories
1505k
75%

Fat
52g
81%

  Saturated Fat
12g
78%

Carbohydrates
168g
56%

  Sugar
21g
24%

Cholesterol
177mg
59%

Sodium
4301mg
187%

Get Enough Of These
Protein
88g
177%

Selenium
152µg
218%

Vitamin B3
36mg
185%

Folate
457µg
114%

Vitamin B6
2mg
111%

Phosphorus
1055mg
106%

Manganese
2mg
101%

Vitamin B1
1mg
95%

Vitamin B2
1mg
87%

Iron
13mg
74%

Potassium
2102mg
60%

Vitamin K
57µg
55%

Vitamin B5
5mg
54%

Calcium
514mg
51%

Magnesium
193mg
48%

Fiber
11g
44%

Vitamin E
5mg
40%

Zinc
5mg
34%

Copper
0.61mg
30%

Vitamin B12
1µg
26%

Vitamin A
1131IU
23%

Vitamin D
3µg
22%

Vitamin C
18mg
22%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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