Curried Chicken Sandwich

Ingredients for Curried Chicken Sandwich

• 2 skinless, boneless chicken breasts (about 450g ), halved horizontally

• 1/4 recipe Curry Brine

• 4 stalks celery, thinly sliced

• 1/2 small fennel bulb, thinly sliced

• 1 tablespoon plain whole-milk yoghurt

• 1 teaspoon fresh lemon juice

• 3/4 teaspoons celery seeds

• 1 tablespoon mayonnaise plus more for serving

• Kosher salt, freshly ground pepper

• freshly ground pepper

• 4 large or 8 small slices country-style bread

• 60ml olive oil

• 1/2 small red onion, thinly sliced

• 1/2 cup picked dill with tender stems

Combine chicken and Curry Brine in a large resealable plastic bag, seal, and turn to coat. Chill at least 4 hours. Prepare grill for medium-high heat.

Combine celery, fennel, yoghurt, lemon juice, celery seeds, and 1 tablespoon mayonnaise in a medium bowl; season with salt and pepper and toss to combine. Set slaw aside.

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.

DO AHEAD: Chicken can be brined 1 day ahead. Keep chilled.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.