Curried chicken sandwich with cashews and currants from Cooking My Way Back Home: Recipes to Pass Around the Table from San Francisco's Town Hall, Anchor & Hope, and Salt House by Mitchell Rosenthal and Jon Pult

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Notes about this recipe

  • DKennedy on October 23, 2017

    Served this on mini croissants Tea '17 - poached 2 chickens in my goose pot, saved the 5 containers of stock for later use. The chicken comes out of the broth with a very slight hint of cardamom. I omitted that apples at my daughter's insistence and substituted curry mustard for the curry powder. I also added a bit of curry powder to the mayo. Excellent. Add the cashews just prior to serving.

  • Frogcake on October 10, 2016

    I made this using left-over chopped turkey (about 3 cups). It was quite good, and a nice change from the usual mayo roasted turkey sandwich. Will keep this recipe in my back pocket for left-over turkey or chicken. I roasted the cashews very well to deep brown then chopped fine. The raw chopped apples provide a nice contrast in texture and taste. I did not have green fennel so I added a tsp of fennel seeds.

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