Chicken Sandwich with Curry
A chicken sandwich with curry is the quickest way to turn cooked chicken into a proper lunch. Mayonnaise, a spoonful of mango chutney and lightly toasted curry powder make a mellow, creamy filling in the style of coronation chicken, and thin red onion and lettuce add crunch. This makes two sandwiches and takes about 15 minutes, as long as the chicken is already cooked.
- Total
- 13 min
- Prep
- 10 min
- Cook
- 3 min
- Serves
- 2
- Per serving
- 665kcal
Cooked chicken and curry flavour
Poached chicken breast or leftover roast chicken both work here, as long as the meat has been cooked all the way through and cooled down. If you are using leftovers from a roast, pull the meat off the bone, remove the skin and chop it into small pieces so it mixes evenly into the dressing.
The dressing is closely related to coronation chicken, which was created for the banquet after Queen Elizabeth II's coronation in 1953. Mild curry powder, chutney and a touch of lemon give it a gentle sweetness rather than a lot of heat.
How to put together chicken sandwich with curry
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- Toast the curry powder Put the curry powder in a small dry frying pan over a low heat for 30–60 seconds, stirring, until it smells fragrant. Tip it into a mixing bowl straight away so that it does not burn.
- Make the dressing Add the mayonnaise, yoghurt, mango chutney and lemon juice to the bowl and stir until smooth. Taste it and add more curry powder or chutney if you like.
- Add the chicken Cut the chicken into 1cm pieces, or shred it. Fold it into the dressing until every piece is coated.
- Toast the bread Toast the slices for until golden, then leave them to cool for a minute so they do not wilt the lettuce.
- Assemble Put the lettuce on two slices of toast first, to keep the filling away from the bread. Spoon over the chicken, add the red onion and top with the remaining slices. Press down gently and cut in half.
Variations and what to serve with it
A handful of sultanas, a few flaked almonds or some sliced celery all add texture to the filling. For a lighter filling, swap a bit more of the mayonnaise for Greek yoghurt. Serve the sandwiches with crisps and a few pickles or cherry tomatoes.
The same filling goes well in a pitta bread with chicken, or you can try a pasta salad with chicken and curry for a packed lunch that holds up well. For a heartier lunch, there is also a club sandwich with chicken.
Common problems and fixes for Chicken Sandwich with Curry
- The curry flavour tastes raw and powdery.
- Curry powder needs a short blast of heat. Toast it in a dry pan for up to a minute before mixing, or use a spoonful of mild curry paste instead.
- The filling is too wet and the bread goes soggy.
- Pat the chicken dry before mixing, use lettuce as a barrier between filling and bread, and assemble just before eating.
- The sandwich tastes flat.
- Add a pinch of salt and a little more lemon juice, then taste again. The chutney is sweet, so the filling needs a little acidity and salt to balance it.
Frequently asked questions about Chicken Sandwich with Curry
Can you make the curried chicken filling in advance?
Yes, you can make the filling up to a day ahead and keep it covered in the fridge. Assemble the sandwich just before you eat it, so the bread stays crisp.
What is the best bread for a chicken sandwich with curry?
A thick bloomer, sourdough or seeded loaf holds the creamy filling best. You can also serve the filling in a soft baguette or a wholemeal wrap.
How can I make the filling hotter?
Use hot curry powder, or add an extra ½ teaspoon of mild curry powder and a pinch of chilli flakes. Toast the extra spice first.
Can I cook the chicken from scratch?
Yes. Poach 2 skinless chicken breasts (about 300g in total) in gently simmering water for 15–18 minutes until there is no pink and the juices run clear. Cool them completely before mixing them into the dressing.
How did you like the recipe?
4.7 / 5 · 34 ratings
