I have been soooo very lazy lately, plus sick………you work at a school and well, lets just say its cootie town. I needed a quick easy recipe…..I needed to get back to the couch. Indian Curry Pulled Chicken Sandwich.
There is a terrible bug that has broken loose at school, we are falling like flies. I should have a voided the nurses office at all costs, but nooooo I had to stop by for just a minute, then bam, down for the count. Days and days…..the horror was real.
After laying in bed, then the couch for 4 days, yes four days, binge watching Netflix I needed a recipe and fast!!
When I first began my “real” cooking, I started getting Gourmet, Food and Wine and all the other fancy cooking magazine……yes pre-internet. I would scour them for hours looking for just the right thing to make. I didn’t care how involved or if I had to drive 50 miles for the ingredients.
These days, and especially after being on the couch for so long, I needed a super easy, quick recipe, I wasn’t quite ready to totally give up the couch just yet. I took a look at Food and Wine and found Indian Pulled Chicken Sandwich. It looked and sounded really good, and best of all, it was super easy.
A rotisserie chicken, and a few other ingredients and I was good to go. Our local Kroger has organic rotisserie chicken, and they are wonderful.
Shred the chicken, add scallions, and cilantro. Thats easy right?
Then a sauce from yogurt, jarred mango chutney, lime juice, and curry. Easy too!
I tweaked the recipe a bit, I used a few more scallions, and Naan (Indian flatbread) instead of a bun.I also used half of the sauce to dress the chicken and the other half for dipping. The original recipe called for pouring all the sauce on the chicken. I liked the idea of having extra on the side.
This sandwich is the perfect quick weeknight meal, plus you can have extra for lunch the next day.
Tim even rolled some of the left over chicken in a tortilla……ever the Mexican food lover….lol.
Looking for a quick easy, weeknight meal? Look no further than Indian Curry Pulled Chicken Sandwich.Print
- 3/4 cup plain greek yogurt
- 1 – 9 ounce jar mango chutney
- 2 tablespoons fresh lime juice
- 2 teaspoons mild curry powder
- 4 cups shredded rotisserie chicken
- 3 scallions, thinly sliced
- 1/2 cup cilantro leaves, coarsely chopped
- Kosher salt and freshly ground pepper
- 1 cup baby arugula leaves
- 4 pieces Naan flatbread
- In a food processor, pulse the yogurt, chutney, lime juice and curry until blended but not completely smooth. In a large bowl, add the shredded chicken, scallions and cilantro and toss well. Add yogurt sauce until the chicken is nicely coated. Reserve extra for serving. Season with salt and pepper. Grill Naan bread until warm and it has nice grill marks ( alternately you can heat in the microwave, or oven) Lay 1/4 cup the arugula on prepared Naan and spoon the pulled chicken salad on top fold Naan over and serve with reserved sauce.