One of the best blends to keep in your cupboard is a jar of good quality curry powder – one that looks fresh and has a rich, well balanced aroma and flavor. Choose a curry powder that when you smell it, the fragrance is enticing and at the same time doesn’t reveal its secrets. It’s not overwhelmed by cumin or fenugreek. It has you guessing about what wonderful spices make up the delectable blend.
When you have that curry powder in your cupboard, you are ready to make so much more than a pot of curry.
A versatile blend like our Sweet & Spicy Curry Powder can be used to make Pineapple Shrimp Fried Rice, soups like Curried Coconut Carrot Soup, or salads like this Curried Chicken Salad with Mango.
With summer ahead, and curries & soups behind us, get creative and use your jar of curry powder for lighter dishes like chicken salads.
Curry powder and chicken tenders make a wonderful pair. Coat the chicken well with the blend, add a little salt & sugar, and then pan fry or bake, or take it outside on the grill.
Keep it healthy and light, and make an olive oil based dressing in lieu of the heavier mayo type dressing. Just mix olive oil with apple cider vinegar, and a little more curry powder. Then drizzle in honey for some sweetness.
Then chop up the curry spiced chicken and combine with diced mango and red onion. Give the mixture a large squeeze of lemon juice.
Finally, add in freshly chopped basil or cilantro, and top with toasted almond slices for crunch.
Enjoy this Curried Chicken Salad with Mango as a stand-alone meal, or as a filling in a tortilla wrap.
Curried Chicken Salad with Mango
by Season with Spice
Makes 2 servings (serve as is, in 4 tortilla wraps, or over a bed of lettuce)
Ingredients:
14oz of chicken tenders (or 2 pieces of boneless, skinless chicken breasts)
Salt, to taste
Coconut sugar or brown sugar, to taste
2 tsp Season with Spice’s Sweet & Spicy Curry Powder
2 Champagne mangos – diced
1/3 red onion, or 1 shallot – diced
Large squeezes of lemon juice
Season with Spice’s Sweet Ginger Sea Salt, to taste
A handful of fresh basil or cilantro – finely chopped
2 tbsp lightly toasted almond slices
Dressing:
3 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
1/2 tsp Season with Spice’s Sweet & Spicy Curry Powder
1/2 tsp honey (optional)
Method:
1. Place the chicken tenders in a shallow baking dish, and season well with salt & sugar. Then sprinkle the Sweet & Spicy Curry Powder onto both sides of the chicken evenly (about 1 tsp per side. Use more if needed).
2. In a large skillet or grill pan, heat oil until hot. Add in the chicken tenders and cook the chicken about 3-4 minutes per side, or until golden brown and cooked. Transfer the cooked chicken onto a cutting board. Set aside to cool slightly.
3. In a large salad mixing bowl, whisk together extra virgin olive oil, apple cider vinegar, Sweet & Spicy Curry Powder and honey (if using). Add in the diced mango and red onion, and toss to coat well.
4. Chop up the chicken into small bite sized pieces. Then add the chopped chicken into the salad bowl. Toss gently to coat everything with the salad dressing.
5. Squeeze in fresh lemon juice and sprinkle lightly with some Sweet Ginger Sea Salt. Add in chopped basil/cilantro. Give everything another toss. When ready to serve, top it with toasted almond flakes. Enjoy the salad as is, or as a filling for tortilla wraps, or over a bed of lettuce.
by Season with Spice
Makes 2 servings (serve as is, in 4 tortilla wraps, or over a bed of lettuce)
Ingredients:
14oz of chicken tenders (or 2 pieces of boneless, skinless chicken breasts)
Salt, to taste
Coconut sugar or brown sugar, to taste
2 tsp Season with Spice’s Sweet & Spicy Curry Powder
2 Champagne mangos – diced
1/3 red onion, or 1 shallot – diced
Large squeezes of lemon juice
Season with Spice’s Sweet Ginger Sea Salt, to taste
A handful of fresh basil or cilantro – finely chopped
2 tbsp lightly toasted almond slices
Dressing:
3 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
1/2 tsp Season with Spice’s Sweet & Spicy Curry Powder
1/2 tsp honey (optional)
Method:
1. Place the chicken tenders in a shallow baking dish, and season well with salt & sugar. Then sprinkle the Sweet & Spicy Curry Powder onto both sides of the chicken evenly (about 1 tsp per side. Use more if needed).
2. In a large skillet or grill pan, heat oil until hot. Add in the chicken tenders and cook the chicken about 3-4 minutes per side, or until golden brown and cooked. Transfer the cooked chicken onto a cutting board. Set aside to cool slightly.
3. In a large salad mixing bowl, whisk together extra virgin olive oil, apple cider vinegar, Sweet & Spicy Curry Powder and honey (if using). Add in the diced mango and red onion, and toss to coat well.
4. Chop up the chicken into small bite sized pieces. Then add the chopped chicken into the salad bowl. Toss gently to coat everything with the salad dressing.
5. Squeeze in fresh lemon juice and sprinkle lightly with some Sweet Ginger Sea Salt. Add in chopped basil/cilantro. Give everything another toss. When ready to serve, top it with toasted almond flakes. Enjoy the salad as is, or as a filling for tortilla wraps, or over a bed of lettuce.
