Curried Chicken Sandwich with Celery and Fennel Slaw
By Joe
Source: Bon Appétit — Alison Roman, Curried Chicken Sandwich.
A curried chicken sandwich recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Chill. Mix chicken and curry brine in a large now resealable plastic bag seal and turn to coat put in the fridge at least 4 now hours prepare cook over the coals for medium high heat mix celery fennel yogurt lemon juice celery seeds now and 1 tablespoon mayonnaise in a medium bowl taste and salt with salt and pepper and toss to mix rest slaw aside cook over the coals chicken until cooked now through 5 7 minutes per side brush now bread on both sides with oil and cook over the coals until toasted about 2 minutes per side even out with mayonnaise build sandwiches now with bread chicken slaw onion now and dill do ahead chicken can now be brined 1 day ahead keep chilled.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
Approximate: no weight for recipe Curry Brine, so it is not in the total. No nutrition labels are shown for this recipe until it is fixed.
| Per serving | Amount |
|---|---|
| Energy | 405 kcal |
| Protein | 24.6 g |
| Carbohydrate | 29.8 g |
| of which sugars | 5.3 g |
| of which free sugars | 0 g |
| Fat | 20.6 g |
| of which saturates | 3.3 g |
| Fibre | 3.2 g |
| Salt | 0.89 g |
Protein per 100 kcal
6.1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
