Since moving to Toronto a few years back, I’ve developed a love for the cuisines of different cultures. One of my most favorites has to be Indian food!
The spices and seasonings used in Indian cooking make for such a unique and exciting food adventure!
If you'd like to go on a food adventure of your own, combine the flavors of Indian cooking with traditional chicken salad recipes and try out my easy curry chicken salad sandwich recipe!
In this recipe, I used three cooked chicken breasts, allowed them to cool and chopped them into cubes. This recipe is also a great way to use up any leftover chicken you have from a previous meal!
The seasonings and spices used in this recipe make for a delicious and fragrant sandwich.
I added a little bit of garlic as well as some Indian garam masala and this makes for a wonderful authentic flavor along with the curry powder and honey.
If you’re not sure where to find garam masala, most larger grocery stores do carry it now. Garam masala is an Indian spice mixture containing coriander, cardamom, cumin, cinnamon, cloves, and nutmeg. Keep in mind that the ratios of spices used in garam masala sometimes vary depending on the brand or from where it’s purchased. Everyone seems to have their own special recipe!
Any variety of garam masala will taste awesome in this recipe so don’t worry!
This isn’t a spicy recipe so if you’re concerned about the heat don’t worry at all!
My 2 year old son loves this recipe and eats it right up!
The flavors of the sandwich come out more sweet and savory rather than spicy. You can also adjust the amount of honey used in the recipe to make it sweeter or less sweet if you like.
I like to have my curry chicken salad in between a couple slices of garlic seasoned naan bread!
What is a Curry Chicken Sandwich Salad made of?
This is super yummy and surprisingly easy to make, just get together your chicken salad ingredients:
The main ingredient in this Curry Chicken Salad Sandwich is cooked chicken breast (though you can also use the legs or thighs as long as you take the bones out). You can use any kind of chicken even store bought rotisserie chicken or shredded chicken but I like to use boneless skinless chicken breasts and cook them myself. Leftover chicken can also be used. Your skinless chicken breast can be boiled, grilled or roasted depending on your preference. Cut the chicken into cubes to have bite sized pieces for your sandwich.
Make a creamy chicken salad by adding sour cream and mayonnaise as well as yellow curry powder for flavor and texture. Just a pinch of gram masala (no more than 1/8th of a teaspoon) will spice your chicken nicely and along with it add a pinch of salt and pepper. Sweet and savory flavoring is added with two teaspoons of honey and a finely minced clove of garlic. Now turn this curry chicken salad recipe into a sandwich by putting everything inside of Naan bread and using some celery and green onions to give some crunch and texture to your curried chicken salad sandwich.
Can I make Curry Chicken Salad ahead of time?
Yes, you should always make the filling ahead of time before assembling your sandwich and place it in the fridge for at least one hour to let it cool off and get the flavors to meld and strengthen. You can put the sandwich filling in fridge 1 to 2 days prior to serving as well.
Curry Chicken Salad Sandwich Recipe Variations
Here are some ideas for extra flavor:
You can give your Curry Chicken Salad Sandwich added sweetness by inserting some chutney or chopped mangoes into the filling. Dried cranberries or raisins add extra sweetness and some variety to the texture of the sandwich.
For an added boost in protein and a crunchier texture, add some nuts such as sliced almonds or cashews to the mix before assembling your sandwich.
For increased heat, add a few drops of hot sauce or diced chilies to your sandwich before serving.
What to Serve with Curry Chicken Salad
Curry Chicken salad doesn't need to go inside of a sandwich. The filling can also be used in a wrap or served on top of crackers or mini-pita breads.
The filling can be served alongside some roti bread or some raita for an appropriately Indian-style meal (Greek yogurt can replace the raita in a pinch). It's also nice to pair the filling with a side of boiled potatoes, steamed vegetables like carrots and broccoli, or lightly dressed greens such as baby spinach or kale.
You can round out your meal by adding some slices of fresh fruit such as apples or oranges for a pop of natural sweetness to counterbalance the savory notes from the curry chicken salad mixture.
How to Store
This curry chicken salad filling can be stored in an airtight container in the refrigerator for up to three days. Place everything in the naan bread only when ready to serve, and serve it cold.
Can I freeze Curry Chicken Salad?
To freeze cooked curry chicken salad, let it cool down completely before transferring to an airtight container or plastic freezer bag. The curry chicken salad should keep for up to three months at 0°F (-18°C). When ready to consume, move it from the freezer to fridge overnight to thaw out. Then make your sandwich as usual but bear in mind that you may need a little more lemon juice or mayonnaise if the mixture looks dry.
- 3 cooked chicken breasts, cut into cubes and cooled (you could also use leftover chicken)
- 3 tbsps curry powder
- 1/8 tsp garam masala
- pinch of salt
- pinch of pepper
- 1 clove of garlic, finely minced
- 2 tsp honey
- 1/3 cup + 1 tbsp sour cream
- 2/3 cup of mayonnaise (use the real stuff)
- 1 cup finely chopped celery
- 3 green onions, chopped
- Naan bread (I like to use a variety that is seasoned with garlic and it goes nicely with this)
- Combine all ingredients thoroughly.
- For best results, chill the curry chicken salad in the fridge for at least 1 hour before serving. Chilling it overnight will give it more time for the flavours to develop though.
- Place the chicken salad between slices of naan bread and serve!