![]() For my recipe here, I opt to quickly sear up some chicken breast tenders (or tenderloins), which are small and extra juicy, perfect for a salad like this. The rotisserie chicken is a good shortcut and a time saver, and a great ingredient to use in chicken salad. When it comes to making a delicious, homemade curried chicken salad, you can either quickly cook up some chicken yourself, or use pre-cooked chicken, such as a rotisserie chicken from your local market. It's wonderfully versatile and easy to prepare as a light meal at home, or a bring along as a tasty offering for a potluck or a picnic! It's so vibrant, rich and flavorful, perfect to scoop onto some salad greens, enjoy with crackers, or my personal favorite, spooned between a couple of pieces of toasted naan bread for a scrumptious sandwich!Ĭurried chicken salad is a tasty departure from traditional chicken salad with its warm, slightly spicy flavor. Filled with spices such as curry powder, turmeric, black pepper and a pinch of cayenne, plus tasty morsels such as crunchy cashews and golden raisins, this curried chicken salad recipe is delicious straight out of the bowl or spooned onto naan bread to enjoy as a sandwich!Ī Sweet and Savory Chicken Salad with KickĪs the season begins to turn warmer and the sun's rays abundantly fill the skies, I find myself gravitating towards cool, refreshing recipes that are simple to prepare and enjoy in any number of ways.Ĭurried chicken salad is a favorite of mine because it's delightfully creamy with a lovely golden hue, with both sweet and savory flavors, a little kick of spice and some tasty additions in the way of crunchy roasted cashews and golden raisins. Minutes 20-25: Cut up the cooked chicken and transfer it to the saucepan.My curried chicken salad is a cool, creamy, scrumptiously sweet and savory recipe to whip up to keep on hand in the fridge, or take along to a potluck or picnic. ![]() Minutes 15-20: Add the cashew mixture, coconut milk, and yogurt into the sauce.Minutes 5-15: Simmer the sauce and stir in the spices, flip the chicken, and cream the cashews in your blender.Start blending the sauce ingredients and transfer the puree to a hot, oiled saucepan. Minutes 3-5: Begin cooking the chicken.Minutes 1-3: Heat up your griddle pan and season the chicken.(If you’re serving this with rice, you’ll want to start cooking it first! Here’s my favorite method.) Here’s the game plan to get this done in 30 minutes: I made this Korma recipe the other night, then decided that it was way too complicated and I needed to come up with something that better utilized my blender and could be cooked in less than 30 minutes. Since I’ve been home, I’ve been on a bit of an Indian food kick. It maybe wasn’t the *best* Indian food I’ve had, but it was still pretty darn good. Needless to say, I took her over to the restaurant for lunch and she tried butter chicken and naan. When a friend and I were in San Francisco, we walked past a little hole-in-the-wall Indian place and she mentioned that she had never had Indian food before. Let’s talk about this Creamy Cashew Indian Chicken Curry. Creamy cashews add a velvety richness to this flavorful Indian Chicken Curry – pair with homemade naan bread for the perfect meal!
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