Curry Chicken Apple Sammies
We love all types of curry so naturally we found a way to put it into a sandwich. We make Curry Chicken Apple Sammies all the time because it’s a delicious medley of creamy textures, with earthy and deep flavours from the curry and an unexpected sweetness and crunch from the apples (mouthfeel is all over the place with this recipe). We prefer it in sandwich form but you could totally make this into a salad, just sub the bread for peppery arugula and drizzle with some olive oil.
INGREDIENTS
3 chicken breasts
3/4 cup of plain yogurt
1/4 cup of mayo - we used Kewpie
2-3 tbs of curry powder - add more or less depending on how much you like curry, we went with 3 tbs here
Half a yellow onion sliced thinly
2 royal gala apples cut into bite sized cubes
Salt and pep to taste
Chili flakes if you like some heat
METHOD
Poach the chicken breasts in salted water until it reaches an internal temp of 75 degrees celsius. Once cooked, set aside in a large bowl (large is important because this is where you will be doing all the mixing after) and once cool to the touch, start shredding.
Saute the onions in some olive oil until soft.
Fill a small pot (one that can fit a medium heatproof bowl on top) and fill it a third of the way with water or just enough so that it doesn’t touch the bowl once placed on top - bring to a simmer. Once the water is simmering, add the yogurt and mayo into the bowl and place on top of the pot. Stir and let sit until mixture gets slightly thinner and heated through. Once it reaches this point, turn off the heat and add in the onion and curry powder. The residual heat from the burner will allow the curry powder to bloom so it only needs a few stirs before you can take it completely off the heat.
Take the yogurt mixture, pour into the bowl with your chicken and add the apples. Stir everything together and season with salt, pep and chili flakes to your liking.
