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Buttered Curry Chicken Panini

by - August 14, 2019


Buttered chicken is a popular Indian dish that is cooked in a mildly spiced tomato sauce and is traditionally served with Naan bread but here I spun it into a panini!

I manage a cafe in Denver CO called Art Gym Cafe and one of my duties is to come up with new seasonal menu items and this is one of those items I created called the buttered curry chicken panini. It is seriously so good and you get so many flavors inside this sandwich that make your taste buds go crazy. Its definitely become one of our more popular menu items this summer.

You can also make this buttered chicken ahead of time and freeze it until you're ready to use. Its a great meal planning recipe to have precooked and in your freezer awaiting for you to de-thaw and eat! 

Print Recipe


Yields: 6 Paninis  
Prep: 20 mins 
Cook: 4-8 hours 

Ingredients:

Chicken 
  • 1 lb boneless skinless chicken breasts
  • 1 medium onion diced
  • 2 tsp coconut oil 
  • 4 cloves garlic minced 
  • 1 tsp fresh ginger minced 
  • 1 tsp coriander 
  • 1 tsp cumin 
  • 1 tsp cardamom 
  • 1 tsp salt 
  • 1/2 tsp cayenne pepper 
  • 1 14oz can coconut milk full fat 
  • 1 6oz can tomato paste
Panini 
  • Ciabatta Buns
  • Cheddar Cheese Slices 
  • Red onion slices
  • Tomato slices
  • Fresh Cilantro 
  • Mango Chutney 
  • Baby spinach leaves 
  • Melted clarified butter 
Instructions: 
  1. Pour your coconut oil, minced garlic and ginger, coriander, cumin, cardamom, salt, cayenne pepper, coconut milk and tomato paste into the bottom of your slow cooker and whisk together. 
  2. Add in your diced onion and chicken breasts into the slow cooker with your sauce and mix all together. 
  3. Cook on low heat for 6-8 hours or on high heat for 3-4 hours. 
  4. Once chicken is thoroughly cooked shred the chicken with 2 forks and put into a separate dish. 
  5. Add a cup or two of the sauce to the chicken and dump out the rest. The reason I don't use all the sauce is it will be way to liquidly for our paninis. You are more than welcome to reserve the sauce to use for something else later on or add to the top of your sandwich later. 
  6. Cut open your ciabatta bun and top with cheddar cheese, buttered chicken, red onion slices, tomato and fresh cilantro springs then add another piece of cheddar cheese and the top ciabatta bun. 
  7. Place your panini in the panini press and top ciabatta bun with melted clarified butter and cook for about 5-7 mins.
  8. Once cooked through open up sandwich and add in your spinach leaves. (I do this so the spinach stays nice and crispy.) 
  9. Add a side of mango chutney to this dish and enjoy! 

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