Chicken thighs rubbed with oil, salt, and roasted Sri Lankan curry powder, grilled on the stovetop grill pan, then added to a warm baguette slathered with butter, along with my pickled cucumber and carrot, for a Vietnamese banh mi-style sandwich. Delicious, though I think it’d be even better with some avocado slices. Next time.
Pickled cucumber-carrot recipe can be found here.
