Curried grilled chicken sandwich
This grilled chicken sandwich is the kind of recipe you’ll crave over and over. Curried chicken and crunchy slaw is a match made in Heaven.
Ingredients
Full recipe + amounts can be found in the recipe card below.
- Chicken. I used skinless, boneless chicken breasts but you can use deboned thighs too.
- Oil.
- Garam Masala.
- Turmeric.
- Garlic powder.
- Salt and pepper.
- Bread of your choice. Sourdough, Focaccia, Baguette, etc are all delicious.
- Cabbage.
- Fennel.
- Red onion.
- Coriander / Cilantro.
- Mayonnaise.
- Yogurt / Sour cream.
- Lemon juice.
How to make a grilled chicken sandwich
- Marinate and grill the chicken: Combine oil, lemon juice and spices together. To ensure the chicken cooks quickly and evenly, halve the breasts horizontally (to create two thin fillets) or use a meat mallet to flatten the chicken out slightly. Place in a Ziploc bag and pour over the marinade. You can allow the chicken to marinate for up to 24 hours in the fridge but I usually just let it marinate while I make the slaw and heat up the grill. Heat an outdoor grill or grill pan over high heat then cook the chicken for 2-3 minutes per side until golden and cooked through. Remove from the heat and allow to rest for a few minutes.
- Make the slaw: Thinly slice cabbage, fennel and red onion and place in a bowl. Add coriander/cilanto. Whisk together mayonnaise, yogurt/sour cream and lemon juice and season to taste with salt and pepper.
- Assemble the sandwich: Spread some mayo on slices of bread then top with the grilled chicken. Add a generous spoonful of slaw and sandwich with another slice of bread. Serve immediately.
Can I make this ahead?
The chicken can be grilled up to 2 days in advance and kept in the fridge. The slaw will also last in the fridge for a day, although it is best eaten fresh as the vegetables will lose their crunch. To prep ahead, slice all the vegetables and make the dressing but only dress the slaw just before assembling the sandwiches.
Sandwich recipes
Servings: 4
Calories: 376kcal
Ingredients
- 4 chicken breasts
- 2 tbsp oil
- 1 tbsp Garam Masala
- ½ tsp turmeric
- ½ tsp garlic powder
- 2 tsp lemon juice
- 1 tsp salt
For the slaw
- 1 cup fennel shredded
- 2 cups cabbage shredded
- ½ cup red onion thinly sliced
- 2 tbsp yogurt / sour cream
- 1 tbsp mayonnaise
- 1-2 tbsp lemon juice to taste
- salt and pepper to taste
- coriander / cilantro roughly chopped, to taste
For the sandwich
- bread of your choice
- mayonnaise
- fresh coriander / cilantro
Instructions
- Halve the chicken breasts horizontally (to create two thin fillets) or use a meat mallet to flatten the chicken out slightly. Place in a Ziploc bag.
- To make the marinade, whisk together oil, lemon juice, Garam Masala, Turmeric, garlic powder, salt and pepper. Pour the marinade over the chicken and allow to marinade for a few minutes or up to 24 hours in the fridge.
- Heat an outdoor grill or grill pan over high heat then cook the chicken for 2-3 minutes per side until golden and cooked through. Remove from the heat and allow to rest for a few minutes.
- Thinly slice the cabbage, fennel and red onion and place in a bowl. Add coriander/cilanto. Whisk together mayonnaise, yogurt/sour cream and lemon juice and season to taste with salt and pepper.
- Spread some mayo on slices of bread then top with the grilled chicken. Add a generous spoonful of slaw and sandwich with another slice of bread. Serve immediately.
Nutrition
Calories: 376kcal | Carbohydrates: 35g | Protein: 31g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 1053mg | Potassium: 699mg | Fiber: 5g | Sugar: 6g | Vitamin A: 97IU | Vitamin C: 20mg | Calcium: 112mg | Iron: 3mg
Tried this recipe?Let us know how it was!
The recipe instructions call for garlic powder and lemon juice for the marinade but are not included in the ingredient list?
I’ve amended the recipe, thanks so much for notifying me!