Saturday, December 10, 2011

Curry coconut chicken sandwich

This sandwich is inspired by a beautiful lady from Madagascar I met not too long ago. She made this sandwich for an event we had, and I instantly fell in love. Here is my interpretation of her incredible dish!

Curry coconut chicken sandwich
Servings: 3 sandwiches
Prep time: 5 min
Cook time: 20 min
Total time: 25 min

1 can of fat free coconut milk
1/2 tsp yellow curry powder
1/4 tsp paprika
salt and pepper to taste
2 chicken breasts (or 3 skinless chicken thighs)
6 slices of white bread (or use bread rolls!)
6 tbsp curry yogurt dressing (like this one)
1 carrot, peeled and shredded
3 leaves of romaine lettuce

Place the chicken breasts in a deep pot and cover with water. Add a little salt if you wish. Bring to a boil and cook for 15 minutes, until completely cooked through. When done, shred into small pieces.

While the chicken is cooking, combine the coconut milk, curry, paprika, salt and pepper in small pot. Bring to a boil and reduce the heat. Let simmer until chicken is cooked (about 10 minutes). Add the shredded chicken and mix well.

Toast the bread slices in a toaster and spread about 1 tbsp of curry yogurt dressing on each. Layer the romaine lettuce, chicken, carrots and top with bread. That's all!

The flavor combination in this simple sandwich is explosive, I've never had something quite like it. Give it a try!

The Brunometer ranks this sandwich at:
8.3 / 10

Thanks Sandratra!


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