Tag Archives: middle-eastern

Curry Chicken Salad

25 Oct

Ingredients: Chicken thighs, shallots, garlic, brown rice, celery, apple, green onion, carrot, peanuts, butternut squash, shredded cabbage, mayonnaise, buttermilk, curry, cumin, ginger, garlic powder, honey, and salt.

Start by cooking four boneless skinless chicken thighs with two minced shallots and six minced cloves of garlic in a heavy bottom skillet. Chicken thighs take longer to cook than white meat, which is good because it gives the shallots and garlic time to caramelize into a savory paste. Remove the chicken and reserve the yummy shallots and garlic to use with the dressing later.

In a large bowl stir together half a cup of cooked brown rice (I like basmati because it is light and flaky), two chopped celery stalks, one chopped apple, three chopped green onions, one shredded carrot, one cup of cubed roasted butternut squash, one cup of shredded white or red cabbage, a quarter cup of unsalted roasted peanuts, and the cooled chicken thighs cut into small pieces.

For the sauce, combine half a cup of mayonnaise, one tablespoon of buttermilk, 2½ teaspoons of Indian curry powder, half a teaspoon of garlic powder, half a teaspoon of ground cumin, half a teaspoon of ground ginger, one teaspoon of salt, fresh ground peppercorns, a quarter cup of honey, and the reserved caramelized shallots and garlic.

Pour the sauce over the salad and mix it in.

This flavorful salad is great served cold all by itself, over a bed of fresh greens, or warm with pita, tortillas or naan.

Experiment: Try adding golden raisins and walnuts. Make it vegan by stir frying firm tofu instead of chicken and using vegan mayonnaise and soy milk in the sauce. Spice up the salad with cayenne, red pepper flakes, chili sauce, or another favorite hot sauce.

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Coconut Curry Beef Wrap With Chèvre

26 Jul

Ingredients: Carrots, onions, garlic, extra lean ground beef, ground curry powder, ground ginger, ground cumin, sea salt, red pepper flakes, corn starch, coconut milk, beef broth, honey, spring salad mix, chèvre, and fresh grilled tortillas.

If you have a wok, it’s great for cooking this dish. If not, a deep skillet or stew pot would work, too.

I start by sauteing carrots, onions, and garlic together with a bit of olive oil over medium high heat until they just begin to soften. (About eight minutes.)

While the vegetables are cooking, with my hands I knead into the beef the curry, cumin, ginger, half a teaspoon of red pepper flakes, sea salt and one tablespoon of corn starch. I use about three parts curry to two parts cumin to one part ginger. When the vegetables are done, I remove them from the pan and brown the beef.

While the beef is browning, I make the sauce. I combine one cup beef broth, half a can of coconut milk, and two tablespoons of honey.

Lastly, I add the vegetables back in with the beef and pour the sauce over the top. I bring it to a boil uncovered and then reduce the heat to medium low and cover it for about twenty minutes. As it cools, it will thicken some but it should remain a bit saucy.

I like to spoon it into a fresh grilled flour tortilla with spring salad mix and pieces of chèvre.

Experiment: Try differing amounts of carrots, onions, and garlic or add other vegetables into the mix. Don’t be afraid to change the amount of spices you use. If you don’t like cumin, don’t use it and add more curry instead. Or use fresh ginger instead of ground ginger. Serve it over rice or in flat bread instead of tortillas.