Spicy Curry Chicken Salad Sandwiches

Name: Spicy Curry Chicken Salad Sandwiches
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 30 fresh curry leaves (see note above); 79 milliliters fresh cilantro leaves, chopped; 2 teaspoons grated fresh ginger; 1 Tbsp fresh mint, thinly sliced; 2 teaspoons medium cloves garlic, minced (about; 1 jalapeño chile, seeded, ribs removed, finely chopped; 4 servings Kosher salt and freshly ground black pepper; 1 Tbsp juice and 1 teaspoon finely grated zest from about 1 lime; 118 milliliters mayonnaise; 4 teaspoons mustard seeds; 4 naan, warmed (preferably homemade); 2 Tbsps olive oil; 2 scallions, thinly sliced; 710 milliliters shredded cooked chicken

Spicy Curry Chicken Salad Sandwiches might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains around 35g of protein, 46g of fat, and a total of 810 calories. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe is typical of Indian cuisine. A mixture of mayonnaise, jalapeño chile, naan, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

In medium skillet, heat oil over medium-high heat until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add curry leaves and mustard seeds and cook, stirring, until mustard seeds begin to pop and curry leaves are toasted, 2 to 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds.

Ingredients you will need

Mustard Seeds

Curry Leaves

Garlic

Pop

Transfer mixture to large bowl. Set 12 curry leaves aside.

Ingredients you will need

Curry Leaves

Equipment you will use

Bowl

Add mayonnaise, cilantro, lime juice and zest, jalapeño, scallions, mint, and ginger and stir until thoroughly combined. Stir in chicken and season to taste with salt and pepper. Scoop chicken salad onto warm naan and top with reserved curry leaves.

Ingredients you will need

Salt And Pepper

Curry Leaves

Lime Juice

Mayonnaise

Green Onions

Cilantro

Whole Chicken

Ginger

Mint

Naan

Equipment

Frying Pan

Bowl

Ingredients

Servings:

fresh curry leaves (see note above)79milliliters

fresh cilantro leaves, chopped 2teaspoons

grated fresh ginger 1Tbsp

fresh mint, thinly sliced 2teaspoons

medium cloves garlic, minced (about 1

jalapeño chile, seeded, ribs removed, finely chopped 4servings

Kosher salt and freshly ground black pepper 1Tbsp

juice and 1 teaspoon finely grated zest from about 1 lime 118milliliters

mayonnaise 4teaspoons

mustard seeds 4

naan, warmed (preferably homemade)2Tbsps

olive oil 2

scallions, thinly sliced 710milliliters

shredded cooked chicken

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian on the menu? Try pairing with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try De Morgenzon Reserve Chenin Blanc. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 34 dollars per bottle.