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Bessie’s Keralan Chicken Sandwich

Prep time
30 mins
Cooking time
30 mins
Makes 2 sandwiches
Bessie’s Keralan Chicken Sandwich

In line with the theme of 2020, we’ve changed things up at Bessie’s Cafe & Bistro.

Customers want to feel some sort of normality and sit back in the cafe space. We’ve made adjustments to our menus - both cafe and takeaway bistro - to make sure we’re giving our customers what they want.

Our day-time cafe menu now includes delicious homemade chunky sandwiches, a selection of burgers and homemade soup, along with morning-baked pastries and homemade cakes galore. On Fridays we’re continuing with our popular takeaway bistro meals. View our online menu to see the latest culinary theme.

To give you a sneak peek into our tasty delights, try this super sought-after sandwich that we’ve just launched. We call it The Keralan - a southern Indian chicken sandwich with homemade yogurt raita and mango chutney. Delish!

We would love to see your versions of this recipe. Email a photo to us and get a free coffee and cake when you next visit.


For the sandwich

  • 1 large chicken breast
  • 1 large French stick or baguette
  • 400ml coconut milk
  • ¼ tsp cardamom powder
  • ¼ tsp turmeric
  • 1 tsp cumin
  • ¼ tsp cinnamon

For the raita

  • 2 tbsp Greek yogurt
  • ⅓ cucumber, grated (squeeze any excess water out)
  • ¼ tsp garlic powder
  • Red onion, small handful, finely chopped

To serve

  • Mango chutney
  • Mixed leaves, handful
  1. Poach the chicken breast with the coconut milk and all the spices in a saucepan. Cook for roughly 30 minutes and allow to cool before thinly slicing.

  2. In a bowl, mix the cucumber, garlic powder and onion with the yogurt and keep in the fridge until serving.

  3. Slice the bread and add a layer of mango chutney, then the chicken and mixed salad leaves. Top with a generous spoonful of raita. Easy!

by Now Then Sheffield

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