Easing back in: Antiguan tropical curried chicken salad baguette

Happy New Year, readers! Who else can’t believe that it’s already 2018? 2017 seems to have disappeared in an utter blur.

Now, if you’re the sort of person who reads a food blog, you’re probably also the sort of person who ate far too much food over the festive period, and also probably contributed to at least some of the cooking. Perhaps, then, like us, you’re not averse to the odd really easy recipe now that it’s January, or the odd light, not-indulgent-at-all dinner. If so, read on…

We have to admit that we were a little lazy when choosing a recipe from Antigua and Barbuda. The national dishes are pepperpot and fungie, also known as ‘stew with every ingredient known to man in it’ and ‘polenta thing.’ The polenta thing looked pretty good, actually, but sourcing a pig snout and various other foodstuffs for the pepperpot was, frankly, too much effort. Unfortunately, when we started looking for alternative Antiguan/Barbudan recipes, we hit the problem that we often find with small, close together nations: one country’s ‘traditional dish’ looks promising but then actually ends up belonging to another country. So, after a few disappointments of that nature, we fell back on Global Table Adventure, where we found a recipe for a tropical curried chicken salad baguette. Actually how authentic it is, we really don’t know, but it ticked enough boxes for us that we decided to go for it.

Tropical curried chicken salad baguette

2 chicken breasts, seasoned, then cooked on a griddle pan and cut into small pieces
1/4 cup raisins
4 rings from a tin of pineapple, chopped into small pieces
1/2 cup mayonnaise
1 1/2 tbsp mango chutney
1/2 tbsp curry powder
Juice of one lemon
About half a lettuce
Enough of a flat, rustic loaf of bread to feed two people
Olive oil

1. In a large bowl, combine the chicken, raisins and pineapple.
2. In a small bowl, stir together the mayonnaise, chutney, curry and lemon juice (this will look like it’s curdling, but stick with it).
3. Pour the sauce over the chicken and stir to combine.
4. Slice the bread in half lengthways, brush with olive oil and grill the inside until just toasted.
5. Lay lettuce leaves on the bottom of the bread and spoon the chicken salad on top of it. Shut the lid and enjoy!
Serves 2 generously

1032a Chicken with raisins and pineapple compressed

1033a Tropical curried chicken baguette compressed

1034a Baguette compressed

1035 Baguette

We couldn’t get a decent picture of this for the life of us – maybe because it’s just a sandwich, and not really designed to be photographed! ‘Just a sandwich’ is not a fair descriptor, however, because this plate of food was an unexpected feast. We were both really full by the end of it, which was not what we saw coming when it turned out that we were having a sandwich for dinner. So, OK, what we said earlier about this being a light meal was not 100% true.

It’s worth it, though! Even though this sandwich filling is essentially what Brits know as Coronation Chicken, it was surprisingly delicious, even for someone (Ash) who often objects to fruit being paired with meat. And more to the point, with the exception of the fancy bread, this meal was entirely made up of ingredients we always have in the house – and for that reason, we can see ourselves making it again. I bet that filling would go well on a jacket potato, too…


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