The important thing to remember when cooking with curry spices is to "cook" the spices, or in this case the curry powder, first, in a little olive oil before stirring it in with the rest of the ingredients. The heat brings out the full flavor of the curry.
Chicken Curry Salad Recipe
Yield : Serves 4Chicken Curry Salad Ingredients :
- 1 1/2 lb skinless chicken breast, cut into 1 inch cubes
- 2 heaping tablespoons yellow curry powder
- 1 apple (tart OR sweet, your preference), peeled, cored, and diced
- 1 yellow onion, roughly chopped
- 2 green onions, sliced
- 1 cup raisins
- 1/2 cup chopped fresh cilantro (just lightly packed)
- 1 tablespoon mayonnaise (optional)
- 2 tablespoons olive oil
- Salt
Directions :
1. Heat olive oil on medium/medium-high heat in a thick-bottomed sauté pan. Add chicken pieces and cook, stirring frequently until just cooked through, about 5 minutes. Sprinkle some salt on the chicken pieces while cooking. Check doneness by removing the thickest piece and cutting it in half. If it is still pink in the middle, keep cooking. Try not to overcook the chicken or it will be dry. Remove chicken pieces with a slotted spoon, set aside in a bowl.
2. Add yellow onion and cook. After a few minutes, when the onions are beginning to get translucent, add 2 heaping tablespoons of yellow curry powder. Cook a few minutes more, stirring frequently. If the curry sticks to the bottom or the mixture gets dry, add a bit more olive oil to the pan. As you stir, scrape up the stuck curry bits. Add raisins, and cook, stirring another minute. (If adding optional mayonnaise, remove curry from heat and mix in mayo.) Add raisin and onion mixture to chicken and mix well, coating the chicken pieces with the curry infused olive oil. Refrigerate until cool. At this point you can make the salad a day a head of time.
3. When you are ready to serve the salad, mix in the apple, green onions, and cilantro.
2. Add yellow onion and cook. After a few minutes, when the onions are beginning to get translucent, add 2 heaping tablespoons of yellow curry powder. Cook a few minutes more, stirring frequently. If the curry sticks to the bottom or the mixture gets dry, add a bit more olive oil to the pan. As you stir, scrape up the stuck curry bits. Add raisins, and cook, stirring another minute. (If adding optional mayonnaise, remove curry from heat and mix in mayo.) Add raisin and onion mixture to chicken and mix well, coating the chicken pieces with the curry infused olive oil. Refrigerate until cool. At this point you can make the salad a day a head of time.
3. When you are ready to serve the salad, mix in the apple, green onions, and cilantro.
Thanks to www.simplyrecipes.com for Chicken Curry Salad Recipe !!
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