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Curried Chicken Sandwich with Lime Coleslaw and Mint Yoghurt Recipe

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★★★★★

5 from 98 reviews

A flavorful and vibrant recipe featuring curried chicken thighs marinated in a yogurt and spice blend, pan-fried to a golden crust, paired with a refreshing lime coleslaw and a cooling mint yogurt sauce. The dish is rounded out with garlic butter for toast, making it perfect for a delicious sandwich or a satisfying meal.

Ingredients

Scale

Chicken Marinade

  • 4 boneless, skinless chicken thighs
  • 4 tablespoons curry powder (divided)
  • 1 teaspoon ground coriander (divided 2 tsp total)
  • 2 teaspoons ground cumin (divided)
  • 1 cup Greek yoghurt (divided)
  • Juice of 1 lime
  • 25ml white vinegar (optional, if marinade is too dry)
  • Salt and pepper to taste

Coleslaw

  • 2 cups shredded red cabbage
  • 1 cup shredded carrots
  • Zest and juice of 1 lime
  • Salt and pepper to taste

Mint Yoghurt Sauce

  • 1/2 cup Greek yoghurt
  • 2 tablespoons honey
  • 2 tablespoons chopped fresh mint leaves

Chicken Coating & Cooking

  • 2 cups flour
  • Salt and pepper to taste
  • Vegetable oil for frying

Garlic Butter

  • 2–3 garlic cloves, chopped or pureed
  • 50g butter
  • Chopped fresh mint leaves (optional)

Instructions

  1. Prepare the Marinade: In a bowl, combine half of the curry powder, ground cumin, ground coriander, salt, and pepper. Add chicken thighs, lime juice, and 1 cup Greek yoghurt to the spices. Coat the chicken well, adding more yoghurt or a bit of white vinegar if needed to make the marinade moist. Cover and refrigerate for at least 30 minutes.
  2. Make the Coleslaw: In a large bowl, mix shredded red cabbage and carrots. Squeeze the juice of 1 lime over them, toss until well coated, then season with salt and pepper. Set aside.
  3. Prepare Mint Yoghurt Sauce: In a separate bowl, combine remaining Greek yoghurt, honey, and chopped fresh mint. Stir until smooth and set aside.
  4. Prepare Chicken Coating: Mix the remaining curry powder, cumin, coriander with 2 cups flour, and season with salt and pepper.
  5. Coat the Chicken: Remove chicken from marinade and dredge each piece in the seasoned flour mixture, coating thoroughly. Set aside.
  6. Cook the Chicken: Heat vegetable oil in a skillet over medium-high heat. Fry the coated chicken thighs for about 3-4 minutes per side until cooked through and golden brown. Avoid too high heat to prevent burning.
  7. Rest and Slice Chicken: Remove chicken from skillet, let rest for a few minutes, then slice into thick strips.
  8. Make Garlic Butter Toast: Combine chopped or pureed garlic with butter and some chopped mint if available. Spread over bread slices and toast in a pan on medium-low heat for 2-3 minutes per side until golden.
  9. Assemble the Sandwich: Spread a layer of mint yoghurt sauce on the toast, add coleslaw, sliced chicken, more coleslaw, and finish with a drizzle of mint yoghurt sauce. Serve immediately and enjoy!

Notes

  • Marinating the chicken for longer than 30 minutes will intensify the flavors.
  • Use pureed garlic in the butter for a stronger garlic flavor.
  • If preferred, the coleslaw can be made a few hours ahead and kept refrigerated.
  • Adjust seasoning in coleslaw and marinade to taste.
  • Vegetable oil with a high smoke point is best for frying to avoid burning.

Keywords: Curried chicken, lime coleslaw, mint yoghurt, chicken sandwich, Indian spices, garlic butter toast

Find it online: https://islawhite.com/curried-chicken-sandwich-with-lime-coleslaw-and-mint-yoghurt-recipe/