Curried Chicken Sandwich

4
Servings
4h
Prep Time
10m
Cook Time
4h 10m
Ready In


"Plan ahead. You need to chill the chicken in the brine at least 4 hours.Of course...best over night."

Original recipe yields 4 servings
OK
  • FOR CURRY BUTTERMILK BRINE

Nutritional

  • Serving Size: 1 (314.7 g)
  • Calories 498.3
  • Total Fat - 22.7 g
  • Saturated Fat - 4.8 g
  • Cholesterol - 104.1 mg
  • Sodium - 2998.1 mg
  • Total Carbohydrate - 30.1 g
  • Dietary Fiber - 3.3 g
  • Sugars - 7.1 g
  • Protein - 42.3 g
  • Calcium - 260.1 mg
  • Iron - 5 mg
  • Vitamin C - 4.2 mg
  • Thiamin - 0.4 mg

Step 1

For the brine: Combine buttermilk,curry, cumin, turmeric, salt, and pepper in a large resealable plastic bag. Add chicken and chill at least 4 hours or overnight. Drain before using.

Step 2

Prepare grill for medium-high heat. Combine celery, fennel, yogurt, lemon juice, celery seeds, and 1 tablespoon mayonnaise in a medium bowl; season with salt and pepper and toss to combine. Set slaw aside.

Step 3

Grill chicken until cooked through, 5–7 minutes per side. Brush bread on both sides with oil and grill until toasted, about 2 minutes per side; spread with mayonnaise. Build sandwiches with bread, chicken, slaw, onion, and dill.

Tips & Variations


No special items needed.

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