Ingredients
- 1 apple (tart or sweet, your preference), peeled, cored, and diced
- 1/2 cup chopped fresh cilantro (just lightly packed)
- 2 green onions, sliced
- 1 Tbsp mayonnaise optional
- 2 Tbsp olive oil
- 1 1/2 lb skinless chicken breast, cut into 1 inch cubes
- Salt
- 1 yellow onion, roughly chopped
- 2 heaping Tbsp yellow curry powder
- 1 cup raisins
Directions
1. Heat the olive oil over medium / medium-high heat in a heavy bottomed skillet. Add the chicken pieces and cook, stirring frequently until cooked through, about 5 minutes. Sprinkle a little salt over the chicken during cooking. Check cooking by removing the thickest piece and cutting it in half. If pink in the center, continue cooking. Try not to overcook or chicken will be dry. Remove chicken pieces with a slotted spoon, set aside in a bowl.
2. Add onions and cook. After a few minutes when the onions begin to be translucent, add 2 tablespoons curry powder yellow. Cook a few minutes, stirring frequently. If the curry sticks to the bottom or the mixture becomes dry, add olive oil a little at the front. As you stir, scraping the bits stuck to the curry. Add raisins and cook, stirring one minute. (If you add the optional mayonnaise, remove curry from heat and stir in mayonnaise.) Stir in raisins and onions in chicken and mix well, coating the chicken with olive oil infused with curry. Refrigerate until cool. At this point, you can make this salad a day a head of time.
3. When ready to serve the salad, mix apples, green onions and cilantro.
Serves 4.
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