How to Make Chicken Submarine (Traditional & Healthy Version)
The Sri Lankan Chicken Submarine is a beloved street-food classic, enjoyed across bustling cities and small towns alike. Inspired by the vibrant flavors of Sri Lanka, this hearty sandwich is packed with succulent spiced chicken, crisp vegetables, and a creamy sauce, all nestled in a freshly baked submarine bun. Unlike typical fast food, the Sri Lankan version boasts a unique blend of local spices and a colorful medley of fresh produce, making it both flavorful and visually appealing. Sri Lankan Chicken Submarine sandwiches are a staple at local eateries and food trucks, especially in Colombo and coastal regions. They’re known for their satisfying taste, combining a crunchy exterior with a warm, savory filling. The use of skinless chicken, minimal oil, and fresh vegetables makes this recipe easy to adapt for a health-conscious lifestyle, without sacrificing authentic taste. Whether you’re seeking a quick lunch, a filling snack, or a taste of Sri Lankan street-food culture, this Chicken Submarine delivers on all fronts. Its popularity is rooted in its affordability, convenience, and the bold, aromatic flavors that reflect Sri Lanka’s rich culinary heritage.
Ingredients
- 2 Whole wheat submarine buns (or regular submarine buns)
- 200g Skinless chicken breast (sliced thinly)
- 1/2 Red onion (sliced thin)
- 1 medium Tomato (sliced)
- 1/2 cup Green cabbage (shredded)
- 1 small Carrot (grated)
- 1 Green chili (finely chopped, optional for spice)
- 2 tablespoons Low-fat mayonnaise
- 1 teaspoon Sri Lankan roasted curry powder (or regular curry powder)
- 1 tablespoon Lime juice (freshly squeezed)
- to taste Salt
- 1/2 teaspoon Black pepper (freshly ground)
- 1 teaspoon Olive oil (or coconut oil)
Step-by-step instructions
Step 1 · Marinate the sliced chicken breast with roasted curry powder
Marinate the sliced chicken breast with roasted curry powder, half the lime juice, salt, and black pepper. Let it rest for 10 minutes.
Step 2 · Heat olive oil in a non-stick pan on medium heat
Heat olive oil in a non-stick pan on medium heat. Add the marinated chicken and sauté until fully cooked and lightly browned, about 8-10 minutes.
Step 3 · In a bowl
In a bowl, prepare the salad by mixing shredded cabbage, grated carrot, sliced onion, and tomato. Add the remaining lime juice, salt, and black pepper. Toss well.
Step 4 · Mix low-fat mayonnaise with a pinch of curry powder and a little li...
Mix low-fat mayonnaise with a pinch of curry powder and a little lime juice to make a tangy spread.
Step 5 · Slice the submarine buns lengthwise without cutting all the way thr...
Slice the submarine buns lengthwise without cutting all the way through. Lightly toast them if desired.
Step 6 · Spread the seasoned mayo on both sides of each bun
Spread the seasoned mayo on both sides of each bun. Layer with cooked chicken, followed by the fresh salad mix. Add green chili for extra heat, if desired.
Step 7 · Serve immediately while warm
Serve immediately while warm, or wrap in parchment for a convenient take-away meal.
Why this recipe is healthy
Choosing lean chicken breast and a variety of fresh vegetables makes this street-food favorite a healthy option. Using whole wheat buns and low-fat mayo reduces refined carbs and unhealthy fats. The inclusion of local spices adds flavor without extra calories, supporting a balanced diet. Packed with protein, fiber, and micronutrients, this chicken submarine is a smart choice for those watching their diet.
A note on tradition
Chicken Submarines have become a modern street-food staple in Sri Lanka, especially popular among youth and office workers seeking a quick, filling meal. It’s a favorite choice at roadside cafés, school canteens, and evening gatherings. While not tied to any particular festival, these submarines embody the creative adaptation of local flavors into global food trends, reflecting Sri Lanka’s dynamic urban food culture.