Chicken & Tandoori Spiced Crispy Potato Sandwich with Curried Slaw

Chicken & Thandoori Spiced Crispy Potato Sandwich


15 mins 


Savor the flavor fiesta with Al Brady's Tandoori Chicken Potato Sandwich!


  • 100 g leftover roasted potatoes
  • 2 tbsp tandoori curry powder
  • 2 tbsp Hellmann's Real Mayonnaise
  • 1 cooked chicken thigh shredded
  • 1 small bunch of watercress
  • 4 slices of sourdough bread or any choice of bread
  • 100 g shredded white cabbage
  • 1 carrot grated
  • 1/2 red pepper thinly sliced
  • 100 g Hellmann's Real Mayonnaise
  • 1 tsp curry powder adjust to taste
  • 1 tbsp mango chutney
  • salt and pepper as per taste

  1. Amount per Serving
Title Amount per Serving
Energy 570.936 kcal
Protein 17.753 g
Sugar 17.188 g
Fibre 7.058 g
Fat 24.977 g
Saturated fat 3.504 g


  1. In a medium bowl, combine shredded white cabbage, grated carrot, and thinly sliced red pepper.

  2. In a separate small bowl, whisk together Hellmann's mayonnaise, curry powder, mango chutney, salt, and pepper.

  3. Pour the dressing over the cabbage mixture and toss until well coated. Adjust seasoning if needed. Cover and refrigerate until ready to use.

  4. Roughly chop the leftover roast potatoes into pieces.

  5. Heat a non-stick pan over medium heat and add a bit of oil.

  6. Place the potatoes into the pan and sprinkle generously with the Tandoori Powder.

  7. Cook until crispy and golden brown on both sides, about 5-7 minutes per side.

  8. Remove from heat and set aside.

  9. Toast your choice of bread lightly, if desired.

  10. Spread a layer of Hellmann’s on each piece of bread.

  11. Add a generous amount of crispy Tandoori spiced potatoes to one slice of bread.

  12. Place the shredded cooked chicken over the potatoes.

  13. Top with the curried slaw and finish with the watercress.

  14. Top with another slice of bread to complete the sandwich.