. Recipes: CURRIED CHICKEN SALAD

CURRIED CHICKEN SALAD

CURRIED CHICKEN SALAD

INGREDIENTS:
700 gm Skin-On, Bone-in Chicken Breast Halves

1 tsp Salt
1/2 tsp Freshly Ground Pepper
2 tsp Olive Oil
3 Sprig Fresh Rosemary, each 2 inches long
1/4 cup Mayonnaise
1/4 cup plain Yogurt
3 tbsp Sour Cream
1 tsp Ground Cumin Seeds
1/4 tsp Cayenne Pepper
1/2 tsp Ground Turmeric
5 Celery Ribs, finely Chopped
1/2 Small White Onion, finely Chopped
1/4 cup Chopped Fresh Flat-Leaf Parsley
1/4 cup Coarsely Chopped Cashews Nuts,
Red Leaf Lettuce Leaves, for Serving
 
 
PREPARATION:
Season the Chicken Breasts with 1/2 tsp Salt and 1/2 tsp Pepper. In a frying pan over medium-high heat, warm the Olive Oil. Add the Chicken Breasts, skin sides down, and cook until Lightly Browned, about 5 minutes. Add the Rosemary, turn the Chicken Breasts over, and cook until Browned on the second side, 4 to 5 minutes. Add 1/4 cup Water, cover, reduce the heat to low, and cook, adding more Water if needed, until the Chicken is opaque throughout, about 35 minutes. Set aside and let cool. The Chicken can be cooked ahead, covered, and refrigerated overnight. Remove the skin from the Chicken Breasts and discard. Remove the meat from the Bones and Tear into Bite-Sized Pieces. Set aside. In a bowl, whisk together the Mayonnaise, Yogurt, Sour Cream, Cumin, Cayenne, Turmeric, 1/2 tsp Salt, and 1/2 tsp Pepper. Add the Chicken, Celery, Onion, Chopped Parsley, and Cashew Nuts . Turn to coat with the Mayonnaise Mixture. CURRIED CHICKEN SALAD is ready to serve. To serve, line individual plates with Red Leaf Lettuce Leaves and top with a portion of Chicken Salad.






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