Anyone who’s ever lived or visited Belgium, knows that there is one type of lunch we are mad for: ‘Smoskes’, which is a Flemish term for a roll or a piece of French baguette topped with various types of salads or spreads. The bun of the ‘Smoske’ is first spread with mayonnaise and then topped with vegetables (usually lettuce, tomatoes, sliced carrot and cucumbers) and sliced hard-boiled egg. The traditional ‘Smos’ consists of veggies, mayo and ham and/or cheese, but one of my personal favorite toppings is something quite different: chicken curry. I’ve made these chicken sandwiches a couple of times at home before, but I’ve found it hard to find a store that sells delicious chicken curry spread, so I just decided to make it myself.. and boy did it pay off!
Ever since moving to Ireland I’ve been making it even more than usual, as it’s not common for people to use these kinds of spreads on their sandwiches. I’ve seen egg salads and chicken stuffing quite often, but nothing has been able to beat chicken curry just yet!
The flavors are a lot better than the ones you can find in the store, and for once there actually were enough pieces of chicken in the salad as well (I usually end up with a lot of sauce and barely any chicken when I buy it in a store). It did take me quite a while to make it all, but I ended up putting the leftovers in the freezer, so I’m set for a while!
For this recipe I used a whole uncooked chicken (around 1 kg), but if you don’t want to make as big as a portion as me, you can just use chicken filets and reduce the other ingredients accordingly.
Makes: 1 – 1,5kg
- 1,5-2kg uncooked chicken
- 20 tablespoons of mayonnaise
- 4 tablespoons mild mustard
- 25g of fresh parsley
- 2 cloves of garlic
- 10 teaspoons of turmeric
- 15 teaspoons of currypowder
- 3 vegetable stock cubes or fresh veggies such as onion, carrot, leek, celery, garlic, thyme and bay leaf
Put a large pot of warm water with the veggie cubes on high heat until it boils. Reduce the heat to medium and add the whole chicken, make sure there’s enough water to cover the entire chicken. Put the lid on it and let it simmer until your chicken is cooked through. It took me a little over an hour to get the whole chicken done, but the easiest way to tell if your chicken is completely done, is to simply take it out, and see if you can easily get the meat of the bones. If it takes a bit of effort and cutting, put it back in for another 15-20 minutes. The meat will come off easily or even simply fall off the bones when it’s ready.
Cut up the parsley and garlic in small pieces while you wait. Once your chicken is done, cut it up in small pieces and let it cool down. You can use the broth that’s left for some soup, don’t just throw it away!
Next up is the delicious curry sauce to go along with the chicken! This step is fairly easy, it’s basically just you’re good old “spoon and stir” technique. Take a large bowl, add half the chicken, half of the parsley and garlic, half of the mayonnaise, mustard, turmeric and curry powder. Stir it all in very well and then just add all the remaining ingredients and stir again.
One final tip I can give you, is to serve it along with some pineapple and watercress or rocket salad.