Spicy Curry Chicken Salad Sandwiches

Ingredients

• 2 tablespoons olive oil
• 30 fresh curry leaves
• 4 teaspoons mustard seeds
• 2 medium cloves garlic, minced
• 1/2 cup mayonnaise
• 1/3 cup fresh cilantro leaves, chopped
• 1 tablespoon juice and 1 teaspoon finely grated zest from about 1 lime
• 1 jalapeño chile, seeded, ribs removed, finely chopped
• 2 scallions, thinly sliced
• 1 tablespoon fresh mint, thinly sliced
• 2 teaspoons grated fresh ginger
• 3 cups shredded cooked chicken
• Kosher salt and freshly ground black pepper
• 4 pieces naan, warmed, preferably homemade

Directions

1. Set a medium skillet over medium-high heat and warm the oil until it shimmers. Add the curry leaves and mustard seeds, then cook, stirring, until the seeds start popping and the leaves look toasted, 2 to 3 minutes. Mix in the garlic and cook just until aromatic, about 30 seconds.
2. Scrape everything into a large bowl, then pull out 12 curry leaves and reserve them. Add the mayonnaise, cilantro, lime juice and zest, jalapeño, scallions, mint, and ginger, and stir until the dressing is fully blended.
3. Fold in the chicken, then season with salt and pepper to taste. Pile the chicken salad onto the warm naan, and finish with the reserved curry leaves.