Gary’s Spicy Open Chicken Sandwich

Chefs tip Remember the chicken thigh tastes great – does not tend to dry out like the breast and of course represents good value for money.


  • 2 slices good whole wheat or sour dough bread
  • 200g boneless Chicken thigh
  • 1/2 tsp Tumeric
  • 1 tsp Coriander, ground
  • 1 tsp Cumin
  • 1 clove Garlic
  • 1cm piece of Ginger
  • 1 tblsp crunchy peanut butter
  • 60ml Coconut cream
  • 1 Fresh chilli
  • Fresh coriander – chop half
  • 3 tblsp thick fresh egg mayonnaise
  • 1 tsp Dijon mustard
  • 2 tbsp Spring onions, chopped


  1. Slice the chicken into strips and marinate in the dry spices and a little oil for 3 hrs or so.
  2. Blitz or pound the ginger and garlic with a little oil.
  3. Fry the chicken quickly in a hot non stick pan until slightly brown.
  4. Reduce the heat and add the ginger & garlic paste, crunchy peanut butter and the coconut cream. Cook for approx 2 minutes.
  5. As the mixture begins to thicken and the liquid evaporates remove from the heat.
  6. Add the fresh chilli, chopped coriander and the spring onions.
  7. Cut the bread into thick slices and toast or grill. Mix a good dollop of Dijon mustard into the mayonnaise and spread thickly onto the toast.
  8. Heap the spicy chicken mixture on top and scatter the remaining coriander over the chicken.
  9. Serve with thick cut chips a cool beer or chilled fruit driven wine.