Recipe courtesy of Kaia Wine Bar
From:
Food Network Magazine
Gatsby
- Level: Easy
- Yield: 8 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 333
- Total Fat
- 16
- Saturated Fat
- 4
- Carbohydrates
- 29
- Dietary Fiber
- 1
- Sugar
- 15
- Protein
- 18
- Cholesterol
- 85
- Sodium
- 440
- Total: 2 hr
- Active: 40 min
Ingredients
5 cardamom pods
5 star anise pods
1 1/2 teaspoons fennel seeds
1 1/2 teaspoons cumin seeds
1 cinnamon stick
1 cup white wine
1 tablespoon Madras curry powder
1 tablespoon ground turmeric
5 cups chicken broth
4 to 5 pounds skinless, boneless chicken thighs
1 1/2 to 2 cups good-quality mango chutney
Kosher salt and freshly ground pepper
Mayonnaise, for spreading
8 Portuguese rolls, split and slightly warmed in the oven
Sliced Peppadews, pickled cucumbers, french fries and malt vinegar, for topping
Directions
- Toast the cardamom pods, star anise, fennel seeds, cumin seeds and cinnamon stick in a dry large pot over medium-low heat until fragrant, 3 to 4 minutes. Add the wine, curry powder, turmeric and 1 tablespoon of the chicken broth.
- Add the chicken, then cover with the remaining chicken broth and bring to a boil. Reduce the heat and simmer until the chicken is cooked through and tender, about 1 hour.
- Remove the chicken from the broth and let cool. Remove and discard the spice pods from the broth; reserve the broth.
- Once the chicken is cool enough to handle, shred it and add it back to the broth. Stir in 1 1/2 cups chutney, adding more to taste. (You don’t want the chutney to overpower the curry and make it too sweet, but you need enough to fully balance the curry; if the curry gets too sweet, add water.) Season with salt and pepper.
- Spread mayonnaise on the cut sides of the rolls. Put Peppadews and pickled cucumbers on the roll bottoms, then top with the chicken and fries. Season the fries with salt and pepper and a few dashes of malt vinegar. Cover with the roll tops.