Curry Leaf Chicken Salad Sandwiches

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.

	this recipe	typical
liquid	0%	47%
fat	33%	3%
aromatics	2%	17%
salt	0%	1%
vegetables and beans	0%	24%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Where it stands out

• #169 of 171 for gravy quality

Adapts cleanly: dairy-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

27 g	2 tablespoons olive oil
	30 fresh curry leaves (see note)
18 g	4 teaspoons mustard seeds
6 g	2 medium cloves garlic, minced (about 2 teaspoons)
110 g	1/2 cup mayonnaise
33 g	1/3 cup fresh cilantro leaves, chopped
	1 tablespoon juice and 1 teaspoon finely grated zest from about 1 lime
15 g	1 jalapeño chile, seeded, ribs removed, finely chopped
	2 scallions, thinly sliced
	1 tablespoon fresh mint, thinly sliced
4 g	2 teaspoons grated fresh ginger
420 g	3 cups shredded cooked chicken
	Kosher salt and freshly ground black pepper
	4 pieces naan, warmed (preferably homemade )

Method: 2 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This recipe is so delicious and needs more appreciation. We often make it for guests and it always receives rave reviews.” — a cook