Belgian "poulet-curry" sandwich filling

In Belgium we have a lot of really good food. Whenever I go away for a while - which happens quite regularly - I find myself missing a bunch of different foods I'm used to having at arm's length. Poulet-curry, or kip currie as the Flemish say, is one of those foods. It's not something I've really ever come across anywhere else in the world.

Of course, everyone has heard of "curry". That dish invented by the English, pretending to be Indian, consisting of a mildly spicy sauce with some meat or vegetables slathered over some rice. This is nowhere near the same product.

Belgian poulet-curry is something you'd normally spread onto some fresh baguette with a boiled egg and maybe some lettuce. It's got a creamy texture, tastes a little spicy, contains large chunks of chicken and is just all round yummy. Everything supermarket, market stall and butcher shop will have their own recipe. I'm personally always looking to make my food a little healthier, reducing fat and sugar where I can. For this recipe that meant focusing on the chicken and not going crazy with the mayonnaise. Feel free to make this more decadent if you want, try it and then make it your own. That's the joy of cooking!

Watch the video on how to make them here: (or keep reading for written instructions)

Ingredients:

1 large chicken breast (about 250 grams)

2 tsp olive oil

1 tsp sake

1- 2 tsps semi-skim milk (or whichever milk you have in the fridge)

1tbsp + 1 tsp curry powder

3 tbsp light mayonnaise (feel free to use your favourite mayo, light or not)

1 tbsp old style grainy mustard

How to:

1. Dice up your chicken breast to the size you want, bearing in mind it’s to go in a sandwich

2. Marinate chicken in sake (1tsp, not the whole bottle - this makes the chicken softer) and a teaspoon of curry powder

3. Mix the mayonnaise, mustard, curry powder and milk in a bowl

4. Cook chicken with olive oil in a frying pan - make sure your chicken is cooked by cutting a couple of pieces open (if there is still some pink it isn’t done!)

5. Let the chicken cool a little then mix in with the sauce

6. Pile it up on your sandwich or crackers

7. Eat it - on its own, with a sliced boiled egg (typical Belgian thing to do!), with lettuce, cucumber… whatever takes your fancy!

Nutritional values: