Curried Chicken Sandwich
"Plan ahead. You need to chill the chicken in the brine at least 4 hours.Of course...best over night."
Original is 4 servings
Ingredients
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- FOR CURRY BUTTERMILK BRINE
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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 by Step Method
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
No special items needed.