Monday, July 13, 2015

Curry Chicken with Nectarine Salsa

Curry Chicken with Nectarine Salsa 

Tampa Treasures Junior League of Tampa



This recipe comes from the Tampa treasures cookbook from the Junior League of Tampa. It's cookbook, of course, was a recent find at a used bookstore and it's become one of my favorites. I have fallen in love with all the wonderful local photos and light fresh recipes as Junior League recipes are famous for.

We're looking for something different to try. My husband likes curry but I am typically not a fan. Since I had extra nectarines and looking for a recipe to incorporate them, I decided to take a risk and make a recipe with curry. 

I am absolutely in love with this recipe! The curry was mild enough to balance the other flavors. The garlic and ginger added a gentle kick. KApow!

I had used my husband's Lars Tetens English Curry spice. Lars Tetens is dubbed by his admirers as a contemporary Leonardo da Vinci. Yeah, whatever, don't push it. Regardless, the man most commonly credited for cigar making but developed an incredible spice line as well as watches, perfumes, and handbags. (Mr. Cookbook Queen had me write this.)


2 whole chicken breast (about 1 1/2 pounds total), halved
1 thick slice onion
1 leafy celery top
1 teaspoon salt
6 cups summer lettuce, torn ( Boston, bibb, curly red leaf)
1/2 cup dry roasted peanuts, coarsely chopped
1 nectarine, cut in wedges (garnish)
1 tablespoon green onion tops, sliced (garnish)

Curry Dressing

1 1/2 teaspoons curry powder
2 tablespoons chicken broth
1/4 cup mayonnaise
1/4 cup plain yogurt
1 teaspoon fresh ginger, grated
Small clove garlic, crushed
Pinch ground hot red pepper

Nectarine Salsa

2 cups (about 3/4 pound) unpeeled nectarines, diced
1/2 cup red onion, diced
1/4 cup red bell pepper, diced
1/3 cup olive oil
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/8 teaspoon pepper



Combined chicken, onion, celery top and salt in a large skillet. Pour in just enough water to barely cover chicken. Bring to boil; lower heat; cover. Simmer, turning once, until meat is no longer pink near bone, 15 to 20 minutes. Take off heat; leave chicken in broth until cool. Remove and discard skin and bones from chicken. Cut chicken into right strips; place in bowl; set aside. Strain broth; reserve 2 tablespoons broth; discard solids.


Make dressing: Heat curry powder, stirring constantly, in small skillet over low heat until fragrant. Add reserved broth, cook 30 seconds, remove from heat. Stir in mayonnaise, yogurt, ginger, garlic and red pepper.



Make salsa: in medium bowl stir together all ingredients. Add half of dressing to chicken; combine well. In another bowl put greens; toss with half of salsa. Divide greens equally among for serving plates. Mound chicken in the center; sprinkle with peanuts. Garnish with nectarine wedges and sliced green onion.  Pass around remaining dressing and salsa. Do not make salsa too far ahead. Nectarines become soggy if left and salsa overnight.







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