Pollo Curri Curried Chicken Salad With Celery And... |
|
 |
Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 6 |
|
This is from a beautiful cookbook I have called El Farol Tapas and Spanish Cuisine from the oldest restaurant and cantina in Santa Fe, New Mexico. The secret to the flavor is in the curry oil part of the recipe which is worth the time to prepare because it is delicious also drizzled on other foods such as grilled fish, mashed potatoes, rice dishes or just on rustic breads. Ingredients:
for curry oil: makes 1 cup |
1 t whole coriander seeds |
1t whole mustard seeds |
1 tsp whole cloves |
1t whole cumin seeds |
1 tsp ground turmeric |
2 t curry powder |
1 tsp smoked hot paprika |
1 t cayenne pepper |
zest of 1 lime |
zest of 1 lemon |
1 cup good olive oil |
for salad |
2 lbs pulled chicken meat (to save time get a nice rotisserie roasted one from your market) |
1/2 cup red seedless grapes |
2 stalks of celery, diced |
1 red onion, diced |
1 tsp cayenne pepper |
2 t dijon mustard |
1 1/2 cups mayonnaise |
1/2 cup of the curry oil (recipe above) |
salt and black pepper to taste |
Directions:
1. Mix everything together in a bowl and chill for at least 1 hour. Serve on cold lettuce for a cold tapa, in sandwiches or on bread.
|
|