You may notice a recurring theme in my posts; curry as a primary flavor. Still, there's always room for one more recipe! Earlier this week, I decided to make my husband lunch instead of dinner. I already had a small tub of mayonnaise (which I show how to make in the previous post) on hand and two chicken breasts that I had bought as backups in case the miso glazed cod turned out inedible. After buying some pumpernickel and arugula, I was ready to start sandwich-making!
Ingredients
2 slices pumpernickle bread
handful arugula
2 chicken breasts
vegetable broth or water
mayonnaise
raisins
minced red onions
curry powder
cayenne pepper
garlic powder
garam masala
The first step in preparing the curry chicken salad is cooking the chicken. I decided to poach my breasts since I had never poached anything before. To do this, place the breasts in a saucepan, pour in enough water or vegetable broth to cover them, and bring the liquid to a boil. Let it boil for two minutes and then turn off the heat. Leave the breasts in the water for 20 minutes and then they are ready to use!
Cut the chicken into chunks and add some mayo (quantity depends on how much you like). Throw in some raisins and red onions and season with the spices listed above until the taste is to your liking. I like things spicy, but you might not.
Finally, place the salad and arugula between the bread and enjoy!
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