Chicken curry sandwich
With pickled vegetables
Recently, one of our regular readers asked if we have the perfect recipe for a (Surinamese) chicken curry sandwich.
Of course we do. We previously shared our recipes for a Surinamese pom sandwich and salt cod, but this classic was still missing from the site. This Surinamese dish is packed with flavor and easy to make at home. Here in the Netherlands, we often pick up a freshly filled soft sandwich roll with spiced chicken from the Asian grocery store, but why not make one at home? It is simple and just as good.
What makes it so good?
Chicken curry is a blend of bold flavors and spices, shaped by the rich, multicultural cooking of Suriname. The key is (masala) curry powder, a fragrant spice blend that differs from standard Indian curry powder. The Surinamese version is often spicier and includes spices such as fenugreek and cumin. Fresh ingredients like habanero pepper (or jalapeño), garlic, and ginger give the dish its signature heat.
How to start
Begin with a splash of vegetable oil in a hot pan. Once the oil is heated, add finely chopped shallots and garlic. A small amount of habanero pepper adds heat, but be careful. This small pepper is very strong. Then add the main spice of the dish, 2 tablespoons curry powder. The bright yellow powder colors the oil and fills the kitchen with its distinct aroma. Crumble in 1 vegetable bouillon cube and add a pinch of ground ginger. When 18 oz boneless, skinless chicken thighs cut into bite size pieces are added, the meat absorbs all the spices.
Balance of flavor
After about 20 minutes, the chicken is tender and fully infused with flavor. You can increase the heat with extra habanero or cayenne pepper, or keep it milder if you prefer. As with many Surinamese dishes, it is all about finding the right balance
A fresh finish
The chicken is ready, but no Surinamese chicken curry sandwich is complete without something fresh. A little homemade (Surinamese) pickled vegetables, crisp vegetables in a lightly sweet vinegar marinade, brings everything together.
Versatile and satisfying
This chicken curry sandwich is not only flavorful but also very versatile. It works perfectly for lunch and can just as easily be served for dinner. Add some pickled vegetables on the side and you have a complete meal. Give it a try and see how simple it is to make this popular Surinamese dish at home.
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Chicken curry sandwich
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This chicken curry sandwich is not only flavorful but also very versatile. It works perfectly for lunch and can just as easily be served for dinner.
Ingredients
- 18 oz boneless, skinless chicken thighs
- 4 soft sandwich rolls
- 3 garlic cloves
- 2 shallots
- 1/2 vegetable bouillon cube (0.18 oz)
- 1 habanero (or jalapeño) pepper, optional
- 4 tablespoons vegetable oil
- 2 tablespoons (masala) curry powder
- 1 teaspoon ground ginger
- 1/2 teaspoon cayenne pepper, optional
- Pickled vegetables
Instructions
- Finely chop 2 shallots and mince 2 to 3 garlic cloves. If using, finely chop 1/2 to 1 habanero pepper.
- Heat 3 to 4 tablespoons vegetable oil in a wok over medium heat. Add the shallots, garlic, and habanero pepper and cook for a few minutes, stirring occasionally.
- Meanwhile, cut 18 oz chicken thighs into bite size strips or pieces.
- Add 2 tablespoons (masala) curry powder, 1 crumbled vegetable bouillon cube, and 1 teaspoon ground ginger to the onion and garlic mixture. Stir well to combine. If you did not use habanero pepper, you can add a pinch of cayenne pepper for extra heat.
- Add the sliced chicken thighs and mix thoroughly. Cover the pan and cook for 15 to 20 minutes, stirring occasionally, until the chicken is fully cooked and tender.
- Lightly toast the soft sandwich rolls and fill generously with the chicken curry and some (Surinamese) pickled vegetables.
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Frying, Sautéing
- Cuisine: Surinamese
