I’m not sure where I first tasted this combination, but I remember immediately falling in love with it: chicken, curry and basil. The first thing I did after that is go home and try it myself. It’s become a kind of a back-up recipe at home whenever I need something quick and good or I’m low on inspiration. The quickest way is to serve the chicken mix on bread; but you can easily discard the carbs and make it into a salad with some celery sticks and extra lettuce.


  • 2 chicken breasts
  • 2 tablespoons mayonnaise
  • 1,5 teaspoon curry powder
  • 1/2 teaspoon ground chili pepper
  • A handful basil
  • Salt
  • Black pepper
  • Rocket
  • 2 tomatoes
  • 4 slices of sourdough bread


  1. Cook the chicken the way you prefer: boil (with a pinch of salt, a couple of black peppercorns and a dash of vinegar, about 45 minutes), bake or grill. Cut in strips or shred with a fork.
  2. Roughly chop the basil and mix with the mayonnaise and the spices. Season with some salt and pepper.
  3. Add the chicken to the mayo and mix well.
  4. Toast the slices of bread. Slice the tomatoes. Put a couple of rocket leaves on the bread, cover with the tomato slices and top with the chicken.
  5. Serve with some extra sambal of chili paste.