This chicken curry salad sandwich with charred spring onions and coriander is unbelievably delicious
What shall we eat for lunch this time? A well-filled chicken curry sandwich (with homemade chicken curry salad), of course! We like to make it like the British, who call this sandwich a Coronation Chicken Sandwich. Delicious with sultana raisins, mango chutney, charred spring onions, and coriander.
A delicious chicken curry salad like this deserves a good bun. We think it really comes into its own on a focaccia. So next time you're at the bakery, get some focaccia too. Not such a fan of focaccia? Then toast a thick slice of sourdough bread.
Recipe: making a chicken curry salad sandwich
- Season the chicken thigh fillets with all the spices and the tablespoon of olive oil, so that your chicken curry sandwich is well-seasoned. Marinate the chicken for at least 30 minutes, but overnight is preferred.
- Heat a splash of oil in a cast iron pan. Let it get very hot, add the chicken thigh fillets, and cook them through in 10 minutes. Remove from the pan and let cool for 30 minutes. Cut into cubes and set aside.
- In the meantime, get started on the sauce. To do this, mix all the ingredients in a large bowl. Make sure everything is well combined and add the cooled chicken cubes. Stir everything well one more time. Set the chicken curry salad aside while you continue with the rest of the sandwich.
- Reheat oil in a cast-iron pan. Fry the spring onions until they are lightly charred. Stay by the pan, as this happens very quickly.
- Cut the focaccia open. Spoon a little sauce from the bowl of chicken curry salad and spread it on both cut surfaces of the bread. Place a generous dollop of chicken curry salad on the bottom slice of bread. Finish the chicken curry sandwich with the charred spring onion, lettuce, and a few sprigs of coriander for a fresh taste.
More sandwiches for lunch:
- This is how you make a Tunacado (a crispy tuna bun with avocado)