Curry chicken sandwich; an easy weeknight dinner

Curry chicken sandwich; an easy weeknight dinner

Posted on September 27th, 2010 by Jessica Alfreds

A big satisfying sandwich can make a great weeknight dinner. For this Curry Chicken Sandwich recipe, the chicken can be prepared the night before and dinner can be on the table in 10 minutes. I usually serve this with some homemade potato chips, or a green salad with sliced apples.

CURRY CHICKEN SANDWICH

Serves 4

3 ½ cups of chicken that has been grilled or roasted, and cut up into bite-sized cubes

8 slices of pancetta

2 tablespoons curry powder

1 tablespoon powdered ginger

2 teaspoons powdered cumin

1 cup mayonnaise

Kosher salt and freshly ground black pepper, to taste

The juice of one lime

A dozen red grapes, cut in half

Half of a head of radicchio, thinly sliced

2 ripe avocados, peeled and cut up into bite-sized cubes (same size as the chicken)

8 thin slices red onion

8 slices of peasant or country-style bread (I like to cut off the crusts but this is optional)

Set aside the cooked, cut-up chicken in a bowl.

In a skillet over medium heat, fry the pancetta just a minute or so on each side so that it gets nice and crispy. Set it aside to drain on paper towels.

Combine in a bowl the mayonnaise, spices, and lime juice. Add the chicken. Stir well. Add the grapes, radicchio, and avocado. Taste for seasoning.

Place 2 slices of pancetta on each sandwich, top with 2 slices of red onion, and then the curry chicken. Serve immediately.

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Jessica Alfreds

Jessica Alfreds is a Chef, Caterer, and Event Planner based in New York City. She is currently working on her first cookbook, teaching herself how to sew, and attempting to live a purposeful life. Jessica is a 3rd generation New Yorker and currently resides in the East Village. Visit jessicaalfreds.com.