Recipes

Bessie’s Keralan Chicken Sandwich

Prep time: 30 mins

Cooking time: 30 mins

Serves: Makes 2 sandwiches

In line with the theme of 2020, we’ve changed things up at Bessie’s Cafe & Bistro.

Customers want to feel some sort of normality and sit back in the cafe space. We’ve made adjustments to our menus - both cafe and takeaway bistro - to make sure we’re giving our customers what they want.

Our day-time cafe menu now includes delicious homemade chunky sandwiches, a selection of burgers and homemade soup, along with morning-baked pastries and homemade cakes galore. On Fridays we’re continuing with our popular takeaway bistro meals. View our online menu to see the latest culinary theme.

To give you a sneak peek into our tasty delights, try this super sought-after sandwich that we’ve just launched. We call it The Keralan - a southern Indian chicken sandwich with homemade yogurt raita and mango chutney. Delish!

We would love to see your versions of this recipe. Email a photo to us and get a free coffee and cake when you next visit.

Ingredients

For the sandwich

1 large chicken breast
1 large French stick or baguette
400ml coconut milk
¼ tsp cardamom powder
¼ tsp turmeric
1 tsp cumin
¼ tsp cinnamon

For the raita

2 tbsp Greek yogurt
⅓ cucumber, grated (squeeze any excess water out)
¼ tsp garlic powder
Red onion, small handful, finely chopped

To serve

Mango chutney
Mixed leaves, handful

Poach the chicken breast with the coconut milk and all the spices in a saucepan. Cook for roughly 30 minutes and allow to cool before thinly slicing.
In a bowl, mix the cucumber, garlic powder and onion with the yogurt and keep in the fridge until serving.
Slice the bread and add a layer of mango chutney, then the chicken and mixed salad leaves. Top with a generous spoonful of raita. Easy!