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
Scale
- 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