Past Recipes
Vindaloo Chicken Sandwiches

Vindaloo Chicken Sandwiches with Serrano Crema and Cucumber

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Recipe Details

Story

Indian vindaloo meets fried chicken sandwich? This might be our new favorite mashup. We pound chicken breasts thin for tender texture, then dredge in flour and shallow-fry until crispy. They're tossed in a fragrant, slightly spicy vindaloo sauce, then sandwiched between buttery brioche buns with serrano-laced crema. On the side, a salad of radish, cucumber, and lime provides crunchy, refreshing contrast.

Tags

  • Stovetop Only

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 840
  • Protein 50g
  • Total Carb 78g
  • Total Fat 36g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • Persian cucumbers
    2
    Persian cucumbers
  • cilantro
    1/8 ounce
    cilantro
  • red radishes
    3 ounces
    red radishes
  • lime
    1
    lime
  • serrano chile
    1
    serrano chile
  • sour cream
    2 ounces
    sour cream
  • flour
    1/2 cup
    flour
  • brioche buns
    2
    brioche buns
  • boneless skinless chicken breasts
    2
    boneless skinless chicken breasts
  • vindaloo curry paste
    1 tablespoon
    vindaloo curry paste

What You’ll Need

  • olive oil
  • eggs
  • kosher salt
  • black pepper
  • 13 x 9" large baking dish (optional)
  • 12" large nonstick pan
  • aluminum foil
  • plastic wrap
  • meat mallet (optional)

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Rinse all produce. Halve cucumbers lengthwise, then thinly slice crosswise on a diagonal. Pick cilantro leaves and finely chop stems, keeping separate. Halve radishes, then thinly slice into half-moons. If you have a zester and want to infuse your crema with even more flavor, zest up to ½ of lime, then halve. Halve serrano chile lengthwise; using a knife tip, discard seeds and stem, then mince.


  2. Make salad and crema

    Make salad and crema

    In a large bowl, combine cucumbers, radishes, lime zest (if using), juice of 1 lime, ¼ teaspoon salt, and pepper as desired. Toss to combine. In a medium bowl, stir together sour cream, serrano chile, cilantro stems, 1 tablespoon olive oil, 1 tablespoon water, and ¼ teaspoon salt. Set salad and crema aside. Place flour on a large plate; season with ¼ teaspoon salt and pepper. In a large shallow bowl or baking dish, whisk 1 egg.


  3. Toast buns and pound chicken

    Toast buns and pound chicken

    Slice buns open horizontally, if they arrived whole; place cut-side down in a large nonstick pan over medium heat. Toast until light golden and warmed through, 3-4 minutes, then wrap in foil to keep warm; reserve pan for the next step. Pat chicken dry with paper towel; place between 2 large pieces plastic wrap. Using a meat mallet or heavy pan, pound to ¼-inch thickness. Season chicken all over with ¼ teaspoon salt and pepper.

  4. Dredge and cook chicken

    Dredge and cook chicken

    Dredge chicken in flour, shaking off excess. Dip in egg, allowing excess to drip off. Dredge again in flour, pressing to adhere. Place pan from buns over medium-high heat with 2 tablespoons olive oil. When oil is shimmering, add chicken and sear until crust is browned and chicken is cooked through and no longer pink, 2-4 minutes per side. Transfer crispy chicken to a paper towel–lined plate to drain; discard oil. Wipe pan clean for the next step.


  5. Make vindaloo sauce

    Make vindaloo sauce

    Return pan from chicken to medium-high heat with 1 teaspoon olive oil. When oil is shimmering, add vindaloo curry paste and cook, stirring, until fragrant, 1 minute. Whisk in ½ cup water to combine; cook, stirring, until liquid is reduced by ⅓, 1-2 minutes more. Remove pan from heat and season with ¼ teaspoon salt and pepper as desired.

  6. Plate vindaloo chicken sandwiches

    Plate vindaloo chicken sandwiches

    Add chicken to pan with vindaloo sauce and turn to fully coat. Divide bun bottoms between serving plates and top with vindaloo chicken, spooning over any remaining sauce from pan. Spread bun tops with serrano crema and close sandwiches. Serve with salad and garnish with cilantro leaves. Enjoy!

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