Crispy Chicken Curry Sandwich (Printable Version)
Crispy fried chicken, savory curry sauce, and apple slaw unite on buttery brioche buns for fusion flavor.
# What You'll Need:
→ Fried Chicken
01 -
2 boneless chicken thighs or breasts
02 -
250 ml buttermilk
03 -
1 teaspoon garlic powder
04 -
0.5 teaspoon cayenne pepper
05 -
Salt and freshly ground black pepper, to taste
06 -
125 g all-purpose flour
07 -
60 g cornstarch
08 -
Oil for deep frying (canola or peanut), as needed
→ Indian Curry Sauce
09 -
1 tablespoon unsalted butter
10 -
1 teaspoon ginger-garlic paste
11 -
1 teaspoon curry powder
12 -
0.25 teaspoon ground turmeric
13 -
0.5 teaspoon garam masala
14 -
120 ml heavy cream
15 -
120 ml tomato purée
16 -
Salt, to taste
→ Apple Slaw
17 -
0.5 green apple, julienned
18 -
60 g red cabbage, thinly sliced
19 -
60 g green cabbage, thinly sliced
20 -
2 tablespoons mayonnaise
21 -
1 teaspoon apple cider vinegar
22 -
0.5 teaspoon granulated sugar
23 -
Salt and freshly ground black pepper, to taste
→ Assembly
24 -
2 brioche buns
25 -
2 slices mild melting cheese (mozzarella or Havarti), optional
26 -
Chopped fresh herbs or microgreens, for garnish
→ Serving Suggestion
27 -
Cooked yellow Indian rice (saffron rice or turmeric rice), for serving
# Steps To Follow:
01 -
In a mixing bowl, whisk together buttermilk, garlic powder, cayenne pepper, salt, and black pepper. Submerge chicken and marinate for at least 30 minutes or up to overnight in the refrigerator.
02 -
Melt butter in a saucepan over medium heat. Add ginger-garlic paste and sauté for 1 minute until fragrant. Add curry powder, turmeric, and garam masala; stir for 30 seconds. Pour in tomato purée and cook for 3 minutes. Add heavy cream, stir to combine, and simmer for 5–7 minutes until the sauce thickens. Season with salt and set aside.
03 -
In a bowl, toss together julienned green apple, red and green cabbage, mayonnaise, apple cider vinegar, sugar, salt, and pepper. Mix until evenly coated. Refrigerate until assembly.
04 -
Preheat oil in a deep pan to 170°C. Combine flour and cornstarch in a shallow dish. Dredge marinated chicken in the flour mixture, pressing to adhere a thick coating. Fry chicken for 5–6 minutes per side or until golden brown and cooked through. Drain on paper towels.
05 -
Lightly toast brioche buns with a small amount of butter, if desired. Spread curry sauce on the bottom bun, top with fried chicken. Add cheese slice if using and allow to melt slightly. Top with apple slaw and cover with the other half of the bun. Garnish with microgreens or chopped herbs.
06 -
Present assembled sandwiches on a tray lined with parchment paper. Accompany with a portion of yellow Indian rice if desired.
# Notes and Tips:
01 -
For best flavor and tenderness, marinate the chicken overnight if time allows.
02 -
If you prefer a lighter sauce, substitute half the cream with coconut milk.
03 -
Apple slaw can be prepared ahead and chilled for extra crispness.