As I mentioned in a previous blog, curry is a popular dish in the Cayman Islands. I don’t know if its because we’re so close to Trinidad and Tobago or because we are a territory of England where the national dish is curry. Whatever the reason, I’m not complaining. I’d never heard of curry before I moved to the Caribbean and shudder when I think of how many un-curried years I wasted.
Anyhoo, I was pleased to cash in a coupon at the Camana Bay Discovery Center on Monday for a bunch of recipes from some of Taste of Cayman’s participating restaurants. The Curried Chicken Salad by The Black Trumpet instantly caught my eye.
Since it was a free recipe, I’m not gonna whinge about them neglecting to mention anything about the actual chicken in the cooking process. I’ll just note it here. Since I could do whatever I want with it, I opted to steam it. While the two chicken breasts were in the steamer, I saute´ed a red onion and jamaican curry powder in some olive oil. When everything was cooked through, I combined the chicken with the curry mix and let it cool. My kitchen smelled awesome.
I tossed in some peas, dried currants and freshly chopped cilantro.
The dressing was a simple blend of oil, red wine vinegar (the recipe called for white, but I’m a rebel) and cumin. There endeth the recipe, but I took it a step further. In my mind, chicken salad – curried or otherwise – goes between two slices of perfectly toasted country French bread. I grabbed a freshly baked loaf and it proved to be a good idea! I broke out the George Foreman (thanks Alisha for the inspiration) and grilled some super thick slices for my sammich.
Served with some reduced fat – see I tried – Kettle Cooked potato chips, this turned out to be a very tasty and interesting quick dinner. Two thumbs way up for this one!
Curried Chicken Salad, The Black Trumpet
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You will need:
1/2 cup olive oil
1 large onion, chopped
2 tbsp curry powder
2 boneless, skinless chicken breasts halves, cut into strips
1 10-ounce package frozen petite peas, thawed
1/4 cup golden raisins or dried currants
1/4 cup chopped fresh cilantro
1/4 cup white wine vinegar
2 tsp cumin
Preparation: Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onion and curry powder and saute until cooked through. Transfer to large bowl and cool. Mix in peas, raisins and cilantro. Whisk remaining oil, vinegar and cumin in small bowl to blend. Add enough dressing to salad to season and taste; toss well.