Ingredients Jump to Instructions ↓

  1. 2 cups chicken stock or low-sodium canned broth

  2. 2 1/2 pounds chicken breasts, on the bone, washed well

  3. 3 tablespoons salt

  4. 3/4 cup sour cream

  5. 1/3 cup plain yogurt

  6. 5 teaspoons curry powder

  7. 1 1/2 teaspoons granulated sugar

  8. 1 teaspoon honey

  9. 2 teaspoons finely grated fresh ginger

  10. 3 tablespoons fresh lime juice

  11. 1/2 teaspoon cayenne pepper

  12. 1 1/2 teaspoons salt

  13. 1 medium red onion, peeled and finely diced

  14. 1 ripe mango, peeled and finely diced

  15. 1/4 cup currants

  16. 1 loaf thin white sandwich bread

  17. 1/2 cup salted roasted cashews, ground fine in a food processor 1/4 cup fresh cilantro leaves, washed well and spun dry

Instructions Jump to Ingredients ↑

  1. Combine the two cups of stock with four cups of water and the 3 tablespoons salt in a large heavy-bottomed pot. Bring to a simmer, stirring the salt to dissolve, and add the chicken breasts. Cover and bring to a simmer; cook for 10 minutes, then turn off heat and allow to sit in pot for an additional 20 minutes. Transfer to a plate and, after 10 minutes, remove meat from the bones and chop into small pieces.

  2. While chicken is cooling, whisk together sour cream, yogurt, curry powder, sugar, honey, ginger, lime juice, cayenne and salt. Reserve 1/4 cup of this mixture. Fold in onion, mango, and currants into the larger amount of sauce. Fold in cooled chicken.

  3. Spread chicken salad between two pieces of bread, cut the crusts off, then cut into 4 squares or rectangles. Spread a small amount of the reserved sauce onto two edges of the sandwiches. Dip one side into the cashews and the other side into the cilantro. Repeat with the remaining chicken salad. Serve immediately or cover and refrigerate.


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