Ready-made chicken curry sandwich "salad" can be found in practically every Dutch supermarket. These so-called salads often contain dozens of superfluous sugars, additives and other ingredients with scary-sounding names. But why buy a commercial version when making this delicious sandwich filling from scratch is so simple?

This recipe is loosely based on a Surinamese chicken curry recipe from Mavis Kookt, a cookbook by Mavis Hofwijk, an Amsterdam-based caterer from Paramaribo, Surinam, who settled in the Netherlands in the 1960s. 

See Also

Broodje Bal Recipe

Shrimp & Cucumber Sandwiches

Egg Salad with Tarragon Recipe

Ingredients

• 1/2 lb (250 g) chicken breast fillet
• 1/2 pint (250 ml) vinegar 
• 1 Madame Jeanette chilli pepper
• 4 tbsp (60 ml)sunflower oil 
• 1 large onion (150 g), roughly chopped
• 2 cloves garlic, finely chopped
• 1 tbsp (15 g) masala spice 
• 1 bay leaf
• 1/2 chicken stock cube or 1/2 tsp Aromat
• 2 spring onions, finely chopped
• 4 tbsp fresh mango brunoise (see Tips)
• Mayonnaise (see Tips)
• Mixed salad leaves, finely sliced cucumber and/or cilantro

• Prep Time: 15 minutes
• Cook Time: 20 minutes

• Total Time: 35 minutes
• Yield: Makes enough for 4 sandwiches.

Preparation

Dry the chicken with paper towels or a clean kitchen towel and cut into dice. Cut the chilli pepper in half, remove the seeds and chop finely.

Heat the oil in a deep frying pan or wok over a medium heat and brown the onion. Add the garlic, masala, bay leaf and chilli pepper and stir to combine. Add the chicken. Crumble in the stock cube or sprinkle in the aromat. Pour in (150 ml) of water and mix. Place a lid on the pan and allow to stew gently for 10 minutes.

Season to taste.

Allow the chicken curry to cool. Remove the meat from the sauce and chop finely. Now add the chicken to a bowl. Add the chopped spring onions and diced mango. Now add mayonnaise to taste, along with some of the cooled curry sauce until the desired consistency is reached. Top fresh rolls with salad leaves and/or cilantro, finely sliced cucumber and chicken curry salad and serve cold. 

Tips:

• Learn how to make mayonnaise from scratch. If you're watching your calories, or simply want a lighter, fresher salad, use half mayonnaise and half Greek yogurt.
• Use finely chopped dill pickle instead of spring onions or add a little mustard to add a little zing.
• Instead of mango, you could also add chopped pineapple, mandarin orange or green grapes. Or, for a tasty variation, add diced apples, sultanas and chopped walnuts.