Curry Chicken Banh Mi

Posted By 25th Hour Crew on Nov 25, 2018 | 0 comments


This chicken curry banh mi combines a staple of Vietnam with the savory flavours of the Indian subcontinent.

It’s simple, easy, and delicious!

 

Ingredients

For the pickled carrots

  • 1/2 cup julienned carrots.
  • 1/4 cup cider vinegar
  • 1/3 cup water
  • Pinch of sugar
  • Pinch of dill
  • Pinch of kosher salt

For the chicken curry

  • 1 green onion
  • 1 garlic clove
  • Pinch of ginger
  • 50g chopped tomatos
  • 100g chicken, cut into 2.5cm pieces
  • 25 ml natural yogurt
  • Kosher Salt
  • Fresh cracked black pepper

For the banh mi                                   

  • 50g pork pâté
  • 2 tablespoons mayonnaise
  • Sriracha, depending on level of heat desired.
  • Fresh cilantro to taste
  • 1 teaspoon light soy sauce
  • Fresh cracked black pepper
  • Kosher salt
  • Garlic powder to taste
  • 1 mini baguette or French roll

Instructions

Pickled Carrots

  1. Boil carrots in water for 1 minute. Rinse under cold water and drain.
  2. Combine water, vinegar, sugar, dill and salt in a small pan. Bring to a boil, then reduce heat. Keep on low heat for 1 minute.
  3. Toss carrots and vinegar mix to coat well. Let it sit until the veggies get slightly limp, for 15 to 20 minutes. Drain and set aside.

Chicken Curry

  1. Thinly slice the green onion.
  2. Finely chop the garlic.
  3. Heat oil in a pan on medium heat. Cook the green onions and for a couple minutes. Add the tomatoes, curry powder and ginger spice, and cook for another couple minutes. If the pan gets dry, add water to ensure the spices don’t burn.
  4. Add the chicken and cook until it’s coated and beginning to brown.
  5. Add 75ml water and continue to cook. Reduce to a medium to low heat, and cook until there are no signs of pink juices in the chicken.
  6. Take the curry off the heat and stir in the yoghurt.
  7. Season to taste with salt and pepper then set aside.

Assemble the Banh Mi

  1. In a small bowl, mix together mayonnaise, sriracha, soy sauce, garlic, salt and pepper in a small bowl. Stir until all ingredients are mixed together.
  2. Slice baguette down the middle. On one side, spread the mayonnaise mixture. On the other, spread the pork pâté.
  3. Add pickled carrots and cilantro to the sandwich.
  4. Add chicken curry to the sandwich.
  5. Put sandwich in oven under broil until the bun is crispy.

Enjoy!

Recipe by Chez Anh.