Curried Chicken Sandwiches with Apple Raita

Serves 4

Pan IconWHY THIS RECIPE WORKS: Chicken cutlets go beyond the expected in this Indian-inspired naan sandwich. Dredging the cutlets in flour promotes crispness, and adding curry and cayenne to the flour boosts the flavor. With grated apple, ginger, mint, and jalapeño, our take on the Indian condiment raita adds freshness, spiciness, and sweetness. To ensure our raita isn’t watered down, we salt the apple before adding it to the yogurt. Letting it drain while we toast the naan and cook the chicken keeps this recipe efficient.

1

Granny Smith apple, peeled and grated on large holes of box grater

Salt and pepper

4

naan breads

½

cup all-purpose flour

2

tablespoons curry powder

¼

teaspoon cayenne pepper

4

(3- to 4-ounce) chicken cutlets, trimmed

3

tablespoons vegetable oil

1

cup plain Greek yogurt

1

jalapeño chile, stemmed, seeded, and minced

2

tablespoons chopped fresh mint

1

teaspoon grated fresh ginger

1. Adjust oven rack to middle position and heat oven to 400 degrees. Toss apple with ¼ teaspoon salt, then transfer to colander set over bowl. Let drain for 10 minutes, then press with back of wooden spoon to release as much liquid as possible.

2. Meanwhile, place naan on baking sheet and bake until light golden brown and beginning to crisp, about 10 minutes. Combine flour, curry powder, cayenne, 1 teaspoon salt, and ½ teaspoon pepper in shallow dish. Dredge cutlets in flour mixture, shaking off excess.

3. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add cutlets to skillet and cook until golden brown, 2 to 3 minutes per side. Transfer to cutting board, tent loosely with aluminum foil, and let rest for 5 minutes. Slice chicken on bias, crosswise, into ½-inch pieces.

4. Stir together yogurt, drained apple, jalapeño, mint, and ginger and season with salt and pepper to taste. Cut each naan in half crosswise. Divide chicken among 4 naan halves, then top with apple raita and remaining 4 naan halves. Serve.