May 25, 2011

Curried Chicken Salad with Pesto/Sriracha

Hey guys. How to take this:
 Frozen chicken (allegedly), red nailpolish (sexxxy) and a cookbook (ew books)
and turn it into this:
TRUST FALL:


Adapted from a few sources:
1/4 chopped carrots, you could us an apple if you have one
indeterminate amount of chicken
black pepper
curry to taste
cumin about 1/3 whatever the amount of curry you put in
chopped cashews
lemon juice
vegetable broth to cook the chicken in (alternate, chicken stock)
chopped banana peppers



Step 1: Boil the broth/water. Add the chicken and simmer for about ten minutes or until the chicken is cooked through (mine came out of the freezer and after thawing it in the microwave for a few minutes, I cooked it for about.... 10 min? I have a fear of undercooked chicken)
2. While the chicken is cooling on a plate somewhere, mix the other ingredients together. Then shred the chicken with your hands or cut it into little pieces.

My original side idea was boiled potatoes with butter, but...


yes, they do and yes, mine were.
So I cooked up some rice which a few months ago is something which would have never happened since I was engaged in an epic battle against rice that would never cook. I jumped into the deep end, conquered risotto and since then rice has been behaving much more agreeably.
PRO TIP: get a container of vegetable broth concentrate, they sell it at whole foods/trader joes for about $5. Add a few teaspoons to your water for rice or anything else you're boiling in water. It ups the ante immediately.
Top it with a li'l pesto (unfortunately store bought, I'm missing the fresh pesto I made last weekend already) and a few dollops of sriracha, the condiment of champions!


EDITED TO HELP WITH GENERAL INCOHERENCY
just kidding

1 comment:

  1. "While the chicken is cooling on a plate somewhere..."
    BUT WHERE IS THE CHICKEN NOW

    ReplyDelete