Before I post Bea's Famous Curry Chicken Salad Recipe, I'm going to force all of you out there in Bloglandia to ogle my lovely BFL roving handspun by yours truly.
Aaaaaahhhh...To dye or not to dye that is the question. The natural color is a very pretty creamy white, and I would like to use the yarn for something for Robby Cubed. What do you guys think?
Ok.. On to Bea's Famous Curry Chicken Salad (OK, maybe not famous outside of my little circle of friends and family, but what the hay.)
First, I like to use the chicken tenders because they cook faster and stay more well, tender because it doesn't take as long to get the middle done. I sprinkle both sides with salt, garlic powder, and black pepper (from a pepper mill). Note: This recipe for the chicken is great by itself, in quesadillas, salad, whatever you can think of.
Heat some butter and olive oil in a pan over medium heat.
Saute chicken in pan 3-5 minutes per side. Food safety first! Always make sure your chicken is no longer pink in the middle.
While chicken is cooking, dice up some celery and onion. I like to add mango to my chicken salad, but Roberto is not a fan of sweet things in his chicken salad. But feel free to add whatever floats your boat.
Put celery, onion, chicken (diced up) into bowl and sprinkle the following spices on it. I don't really measure. I just add a lot of coriander, a medium amount of cumin, a dash of turmeric, a couple pinches of salt, and a healthy sprinkle of black pepper.
Put a few big glops of mayo on top and mix.
Enjoy! Yummy on crackers or on a sandwich.