Chicken Sandwich


For The Chicken Filling

  • 3 Boneless Chicken Breasts (Cut into small thinly chopped pieces)
  • 1 Cup of Shredded Carrots (Chopped)
  • 4 Tbsp Butter
  • 1 Whole Onion (Thinly Sliced)
  • 4 Medium Green Chilies (Chopped)
  • 3 Tsp Freshly Grated Garlic & Ginger 
  • 1 Tsp Salt
  • 1/2 Tsp Ground Black Pepper 
  • 1 Tsp Ground Cumin Powder 
  • 1 Tsp Ground Coriander Powder
  • 1 8oz Block of Cream Cheese Cubed
  • Fresh Coriander (Chopped)

For the Sandwich

  • 8 Pieces Sliced Bread (Your Choice of Bread) I used White Sandwich Bread


  • Place a pan over medium heat, add 4 tbsp butter. Then add sliced onion and sauté the onion until translucent.
  • Add garlic/ginger and chopped green chilies, give it a stir. Then add in the thinly sliced chopped chicken and sauté it for 3-5 minutes.
  • Season with salt, pepper, cumin and coriander powder. Mix well. Cover and cook until chicken is no longer pink.
  • Add in the shredded and chopped Carrots. Mix everything well. Now cover and cook for 5-10 minutes over medium-low heat.
  • Then add in the cubed cream cheese and chopped coriander. Mix until combined. Let the mixture cool completely.
  • Spoon the mixture over a slice of bread, cover it with another slice and press down. (You can use any bread of your choice, I used white sandwich bread) 
  • Repeat process until all the breads are filled with the chicken mixture.
  • Slice the chicken sandwiches into halves and serve.


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