Curried Chicken Sandwich
Serves: 2 Sandwiches
  • 2 skinless, boneless chicken breasts (about 1 pound), halved horizontally
  • ½ quart buttermilk
  • 2 teaspoons Kosher salt
  • 1 teaspoon ground pepper
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 4 stalks celery, thinly sliced
  • ½ small fennel bulb, thinly sliced
  • 1 tablespoon sour cream
  • 1 teaspoon fresh lemon juice
  • ¾ teaspoon celery seeds
  • 1 tablespoon mayonnaise, plus more for serving
  • 8 slices Sourdough bread
  • ¼ cup olive oil
  • ½ small red onion, thinly sliced
  • 4 big sprigs fresh dill
  1. Combine chicken , buttermilk, Kosher salt, pepper, curry, cumin, and turmeric in a large resealable plastic bag, seal, and turn to coat. Chill at least 4 hours or overnight.
  2. Prepare grill for medium-high heat. Combine celery, fennel, sour cream, lemon juice, celery seeds, and 1 tablespoon mayonnaise in a medium bowl; season with salt and pepper and toss to combine. Set slaw aside.
  3. Grill chicken until cooked through, 5–7 minutes per side. Brush bread on both sides with oil and grill until toasted, about 2 minutes per side; spread with mayonnaise. Build sandwiches with bread, chicken, slaw, onion, and fresh dill.
Adapted from a recipe by Bon Appetit.
Recipe by MealHack at