Difficulty Hard
Cook Time 1 hr+
Heat Spicy 🔥
Components 4 components
A vibrant Thai-Indian fusion sandwich that marries the best of both culinary traditions with a creamy, aromatic coconut curry sauce infused with warm turmeric, cumin, ginger, and garlic, brightened with fresh lime juice. The fried chicken breast is nestled in a samosa-style spread of curry basmati rice, mashed peas, and mashed potato, then layered with a mango chutney slaw that brings fruity sweetness and herbaceous notes. Crispy fried onions and toasted coconut flakes add textural contrast, while fresh cilantro and lime bring brightness to every bite. Served on a buttered and toasted brioche bun, this sandwich delivers a perfect balance of spicy, sweet, sour, and creamy in every component.
✨ AI Summary Step-by-Step Cooking Guide Ingredients Chicken & Batter 6-8 oz boneless, skinless chicken breasts2 quarts (for heating) beef tallow or lard for frying1/2 cup buttermilk1 large egg1 tablespoon lime juice1/4 cup all-purpose flour (dry batter)1/4 cup potato starch (dry batter)1 teaspoon chicken bouillon powder1/2 teaspoon curry powder1/2 teaspoon turmeric powder1/2 teaspoon cumin powder1/4 teaspoon ginger powder1/4 teaspoon garlic powder1/4 teaspoon cayenne pepper1/2 teaspoon saltCoconut Curry Sauce 1 tablespoon oil1/2 yellow onion, minced1 teaspoon ginger, minced2 cloves garlic, minced2 teaspoons curry powder1/4 teaspoon turmeric powder1 teaspoon cumin powder1/2 cup coconut milk2 tablespoons chicken stock1 tablespoon lime juice, fresh1 teaspoon fish sauce or soy sauce1 teaspoon brown sugarto taste saltto taste black pepperMango Chutney Slaw 1 cup shredded red cabbage1/4 cup shredded carrots1/4 cup cucumber, diced2 tablespoons thinly sliced red onions1 tablespoon fresh mint, chopped1 tablespoon fresh cilantro, chopped2 tablespoons mango chutney2 tablespoons plain yogurt1 tablespoon lime juice1/4 teaspoon cumin powderto taste saltto taste black pepperCoconut Curry Bacon Jam 4 strips thick-cut bacon, diced1/2 yellow onion, diced2 cloves garlic, minced1 teaspoon ginger, minced1 teaspoon curry powder2 tablespoons coconut milk2 tablespoons brown sugar1 tablespoon apple cider vinegar1 teaspoon lime juiceto taste saltSamosa Coconut Cream Cheese Spread 2 ounces cream cheese, softened1 ounce fresh goat cheese1/4 cup frozen peas, thawed and mashed2 tablespoons boiled potato, mashed3 tablespoons cooked curry basmati rice2 tablespoons sweetened coconut flakes1 teaspoon garam masala1 teaspoon cumin powder1/2 teaspoon coriander powder1/4 teaspoon turmeric powder1 tablespoon fresh cilantro, minced1 tablespoon diced onion, sautéed1 teaspoon green chili, mincedto taste saltToppings & Assembly 1 yellow potato bun or brioche bun, split 1 tablespoon unsalted butter, softened Samosa Coconut Cream Cheese Spread Coconut Curry Bacon Jam Mango Chutney Slaw Crispy fried onions Toasted coconut flakes Fresh cilantro Lime wedge Directions 1 Pat the chicken breast dry with paper towels to ensure a crispy crust. 2 In a shallow bowl, whisk together buttermilk, egg, and 1 tablespoon lime juice until combined. 3 In another shallow bowl, combine all-purpose flour, potato starch, chicken bouillon powder, curry powder, turmeric, cumin, ginger powder, garlic powder, cayenne, and salt. Mix thoroughly to distribute seasonings evenly. 4 Dip the chicken breast into the wet batter, coating thoroughly on all sides. Let excess drip off. 5 Transfer to the dry batter and coat completely, pressing gently so the coating adheres. For extra crispiness, dip back into the wet batter and then into the dry batter a second time. 6 Heat beef tallow or lard in a heavy-bottomed pot or deep skillet to 350°F. Use a thermometer to maintain consistent temperature. 7 Carefully place the breaded chicken into the hot oil. Fry for 6-8 minutes, flipping halfway, until the internal temperature reaches 165°F. The coating should be deep golden brown. 8 Remove the fried chicken with a slotted spoon and place on a wire rack (not paper towels) to cool slightly and maintain crispiness. 9 Heat 1 tablespoon oil in a small saucepan over medium heat. 10 Add 1/2 minced yellow onion and cook for 4-5 minutes, stirring occasionally, until softened and beginning to turn translucent. 11 Add 1 teaspoon minced ginger and 2 minced garlic cloves; cook for 1 minute until fragrant. 12 Stir in 2 teaspoons curry powder, 1/4 teaspoon turmeric powder, and 1 teaspoon cumin powder; cook for 1 minute, stirring constantly. 13 Add 1/2 cup coconut milk and 2 tablespoons chicken stock; stir well. 14 Reduce heat to medium-low and simmer for 8-10 minutes, stirring occasionally, until slightly thickened. 15 Remove from heat and stir in 1 tablespoon fresh lime juice, 1 teaspoon fish sauce or soy sauce, and 1 teaspoon brown sugar. 16 Season with salt and black pepper to taste. Keep warm over low heat. 17 In a large bowl, combine 1 cup shredded red cabbage, 1/4 cup shredded carrots, 1/4 cup diced cucumber, 2 tablespoons thinly sliced red onions, 1 tablespoon chopped fresh mint, and 1 tablespoon chopped fresh cilantro. 18 In a small bowl, whisk together 2 tablespoons mango chutney, 2 tablespoons plain yogurt, 1 tablespoon lime juice, and 1/4 teaspoon cumin powder. 19 Pour the mango-yogurt dressing over the vegetables and toss to coat evenly. 20 Season with salt and black pepper to taste. Refrigerate until ready to use. 21 In a skillet over medium heat, cook 4 strips of diced thick-cut bacon until crispy, about 6-8 minutes. 22 Remove half the bacon fat, leaving about 1 tablespoon in the pan. 23 Add 1/2 diced yellow onion and cook until softened, about 4 minutes. 24 Add 2 minced garlic cloves and 1 teaspoon minced ginger; cook for 1 minute. 25 Stir in 1 teaspoon curry powder and cook for 30 seconds. 26 Add 2 tablespoons brown sugar, 1 tablespoon apple cider vinegar, 2 tablespoons coconut milk, and 1 teaspoon lime juice. 27 Reduce heat to low and simmer for 8-10 minutes, stirring occasionally, until thick and jammy. 28 Season with salt to taste. Let cool slightly — it will thicken as it cools. 29 In a small bowl, combine 2 ounces softened cream cheese and 1 ounce fresh goat cheese; mix until smooth. 30 Mash 1/4 cup thawed frozen peas lightly with a fork and fold into the cream cheese. 31 Fold in 2 tablespoons mashed boiled potato, 3 tablespoons cooked curry basmati rice, and 2 tablespoons sweetened coconut flakes. 32 Stir in 1 teaspoon garam masala, 1 teaspoon cumin powder, 1/2 teaspoon coriander powder, 1/4 teaspoon turmeric, 1 tablespoon minced cilantro, 1 tablespoon sautéed diced onion, and 1 teaspoon minced green chili. 33 Season with salt to taste. Mix until well combined. 34 In a dry skillet over medium heat, toast 2-3 tablespoons sweetened coconut flakes, stirring frequently, for 2-3 minutes until light golden and fragrant. 35 Remove to a plate and set aside. 36 Butter both halves of the bun and toast on a griddle or skillet over medium heat for 1-2 minutes per side until golden and fragrant. 37 Spread the Samosa Coconut Cream Cheese Spread on the bottom bun. 38 Add a layer of Coconut Curry Bacon Jam on top of the spread. 39 Place the fried chicken on the jam. 40 Spoon 2-3 tablespoons of warm Coconut Curry Sauce over the chicken. 41 Pile the Mango Chutney Slaw on top of the sauce. 42 Scatter crispy fried onions and toasted coconut flakes over the slaw. 43 Sprinkle fresh cilantro over the toppings. 44 Cap with the toasted top bun. 45 Serve immediately with a lime wedge on the side.
Reviews Loading reviews...
