2-3 chicken breasts, cooked and cubed
1 tablespoon olive oil
5 celery stalks, sliced
3/4 cup peas, frozen
1/2 cup cashews, toasted
1 cup mayonnaise
2-3 tablespoons curry powder
1 tablespoon lemon
1/2 teaspoon salt
1 clove garlic, diced finely
Preheat oven to 350 degrees.
Place chicken and olive oil in a pan and bake until cooked through. Set aside to cool, then dice into 1/2 inch cubes.
Place cashews on a baking sheet and bake in oven for 4-6 minutes until toasted.
In a bowl mix together mayonnaise, garlic , curry powder, lemon and salt.
In a large bowl mix chicken, cashews, celery, peas and curry dressing. Serve with fresh cilantro.
Other Curry Recipes
Acorn Squash Coconut Curry Soup
This is a recipe for people with food allergies, for people on low carb diets, you are just trying to be healthier or you have no bread and don’t want to go to the store. Instead of an exact recipe I will give you the variety of some ingredients that can be used, they are interchangeable, and lend a different flavor depending on which ingredients you use, go out there and experiment!
For the most part I most often make this with coconut and use it as a replacement for an English muffin but it can be used in place of any bread. A little experimentation and modification with this recipe and you can make a whole loaf of bread in the oven, or a cake/muffins/pancakes.
2 tbsp coconut flour or almond flour or hazelnut flour (or a blend of them equaling 2 tbsp)
1 tbsp almond milk or coconut milk or heavy cream
1 tbsp oil or butter of your choice
1/4 tsp baking powder
You can modify the favor further to your needs by adding, sugar or bacon bits or herbs.
Mix all ingredients in a coffee mug and microwave for 90 seconds. Flip the bread out of mug and cut in two.
Let cool before use or toast it in a toaster.
1 cup Chicken Broth
1/4 teaspoon Soy Sauce
1/4 teaspoon Toasted Sesame Oil
1/4 teaspoon Ginger, fresh grated
1/4 teaspoon Black Pepper
1 teaspoon Corn Starch
1 Egg, beaten
Salt, to taste
1 Chive, chopped
Add a few tablespoons of broth to the corn starch and set aside.
Add broth, soy sauce, toasted sesame oil, ginger and pepper in a small sauce pan and bring to boil, add corn starch and mix for one to two minutes until slightly thickened. Slowly pour the beaten egg into the boiling broth while stirring. Continue to stir slowly for a minute or two. Add salt to taste.
Pour into bowl and add chives.
My recipe, life story free!
2 cups all-purpose flour
1/2 cup almond flour
2 tablespoons sugar, plus some for topping
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter, chilled in the freezer.
3/4 cup buttermilk plus more for brushing
1 tablespoon vanilla extract
1- 1 1/2 cups fresh blackberries
(fancy option) 1 SMALL pinch of dried lavender
Place butter in freezer. Preheat oven to 400 degrees and prepair baking tray.
Add dry ingredients to a bowl and mix. Use a cheese grater to grate the very cold butter into the flour mixture and mix occasionally to cover the butter with flour. When loosely mixed add the egg, buttermilk and vanilla and mix until just combined.
Fold in blackberries and scoop 1/3 cup amounts onto a baking sheet, about 2 inches apart. You can shape them if you want, I prefer just globing them onto the baking sheet. If you do add lavender be careful a little tiny pinch goes a long way!
Using a BBQ brush, apply a generous amount of buttermilk to the tops and sides of all of the scones and then sprinkle the tops with sugar. Bake 15-18 minutes or until done.
If you drive through Arizona in the American Southwest all of the Indian Reservations sell these along the side of the road and occasionally I get cravings for them.
4 cups flour
1/2 tsp salt
1 Tbs baking powder
1 1/2 cup warm water
oil for frying
Combine dry ingredients, stir in water, kneed until soft but not sticky, shape into Tenis ball sized portions. Cover them with a warm damp cloth.
In a frying pan heat an inch of Avocado oil to med-high. Flatten out a dough ball to cover an area the size of your outstretched hand, poke a hole in the center.
Place (one at a time) gently into the oil and cook for 1-2 minutes per side until golden brown. They will shrink and puff up a bit while cooking.
Remove from oil and place on paper towels to drain the excess oil. Once slightly cooled the traditional topping is to add a generous amount of honey and to eat them while they are still warm.
3/4 cup butter
1/2 cup sugar
1/2 tsp vanilla extract
1 3/4 cups almond flour
1/4 tsp baking powder
1 cup Coconut flour
1/2 cup chopped walnuts
10-12 oz apricot preserves
Cream butter and sugar until fluffy, beat in egg and vanilla extract.
In another bowl mix Almond flour and baking powder. Add to your creamed mixture in parts, mixing well.
Fold in Coconut flour and walnuts.
Press 2/3 of the dough into a 9 x 13 inch baking pan. Spread the apricot preserves evenly across the dough. Crumble the remaining dough across the top.
Bake for 30-35 minutes.
Cool completely before cutting into squares.
2 tablespoons corn starch
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon toasted seasame oil
1 teaspoon peanut oil
1 chicken breast, chopped into cubes or slices
1/2 cup water, divided
1/2 onion, chopped
2 cloves garlic
1 cup green beans, chopped into 2 inch pieces
1/2 red bell pepper, chopped into 1 inch pieces
add salt to taste
Mix all marinade ingredients and add to chicken. Marinate for 15 minutes to 12 hours depending on how much time you have.
Place lidded skillet or wok over med high heat, once hot add chicken and cook through. 3-5 minutes. remove chicken to a bowl and set aside.
Add a few tablespoons of water to the pan to deglaze then add onion and garlic. Cook for about three minutes until the onion is slightly translucent.
Add green beans and bell pepper to the pan, continue to cook for several minutes more before adding several tablespoons of water and covering the pan. cook 3 minutes, stir, add more water if needed and cover again. cook 2 minutes and then reintroduce the chicken. Cook for 3-5 minutes more.