Vindaloo Chicken Sandwiches with Serrano Crema and Cucumber
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Ingredients & Equipment
What we send
- 2Persian cucumbers
- 1/8 ouncecilantro
- 3 ouncesred radishes
- 1serrano chile
- 2 ouncessour cream
- 1/2 cupflour
- 2brioche buns
- 2boneless skinless chicken breasts
- 1 tablespoonvindaloo curry paste
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 13 x 9" large baking dish (optional)
- 12" large nonstick pan
- aluminum foil
- plastic wrap
- meat mallet (optional)
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.
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.
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.
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.
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.
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!