2-3 T. curry powder (see spice recipes)
1/2 chicken, cooked and diced in medium sized pieces
1/4 cup slivered almonds
1 peach, or small mango, diced
1 peach, or small mango, diced
2 T. dried raisins, cranberries or cherries, reconstituted by soaking in water for an hour or so.
1 celery stalk, diced
1 small avocado, or 1/2 large avocado
juice of 1/4 lime
salt to taste
lettuce leaves
Spray your pan with PAMS and add 1 1/2 T. olive oil. Warm the pan under medium heat and add your curry powder. Saute the curry powder until it bubbles and becomes aromatic; about 90 seconds. Do not overcook or all the flavor will be lost. Add the chicken and stir until all the pieces are coated with the curry.
Pour the chicken into a large bowl. Increase the heat and add the other T. of olive oil to the pan. Saute the slivered almonds until they begin to brown, stirring constantly. Add the almonds and all the other ingredients to the chicken. I also like a little chopped banana on my curry, because I'm used to banana as a condiment to curry. Salt to taste. Serve on lettuce leaves.
copyright 08-19-2009 by Nancy Greene
1 small avocado, or 1/2 large avocado
juice of 1/4 lime
salt to taste
lettuce leaves
Spray your pan with PAMS and add 1 1/2 T. olive oil. Warm the pan under medium heat and add your curry powder. Saute the curry powder until it bubbles and becomes aromatic; about 90 seconds. Do not overcook or all the flavor will be lost. Add the chicken and stir until all the pieces are coated with the curry.
Pour the chicken into a large bowl. Increase the heat and add the other T. of olive oil to the pan. Saute the slivered almonds until they begin to brown, stirring constantly. Add the almonds and all the other ingredients to the chicken. I also like a little chopped banana on my curry, because I'm used to banana as a condiment to curry. Salt to taste. Serve on lettuce leaves.
copyright 08-19-2009 by Nancy Greene
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