I saw this recipe for chicken curry salad on Simply Recipes and it reminded me of a great chicken curry wrap I had a while ago. Next, I was at the supermarket, grabbed supplies and gave it a try. I have never really cooked with curry before; I am a bit of a wimp when it comes to Indian food. It is way too hot in DC, so this ended up being the perfect cool dinner meal.
Just because I like to spice things up a bit, I used boneless thigh meat. The thigh meat has more flavor in it (…and fat), which gives the dish more body.
Chicken Curry Wrap
From: Simply Recipes
Ingredients:
- 2 tablespoons olive oil
- 4 large tortillas or wraps
- 1 1/2 pound skinless chicken breast or thighs, cut into 1 inch cubes
- Salt
- 1 yellow onion, roughly chopped
- 2 heaping tablespoons yellow curry powder
- 1 cup raisins or currants
- 1 apple (tart or sweet, your preference), peeled, cored, and diced
- 1/2 cup chopped fresh cilantro (just lightly packed)
- 2 green onions, sliced
- 1 tablespoon mayonnaise optional
Directions:
- Rinse and strain the chicken. There should still be a little bit of water left on the chicken. Heat olive oil on medium/medium-high heat in a thick-bottomed sauté pan. Add chicken pieces and cook, stirring frequently until just cooked through, about 5 minutes. The water in the pan from the chicken should have evaporated. Sprinkle some salt on the chicken pieces while cooking. Check doneness by removing the thickest piece and cutting it in half. If it is still pink in the middle, keep cooking. Try not to overcook the chicken or it will be dry. Remove chicken pieces with a slotted spoon, set aside in a bowl.
- Add yellow onion and cook. After a few minutes, when the onions are beginning to get translucent, add 2 heaping tablespoons of yellow curry powder. Cook a few additional minutes, stirring frequently. If the curry sticks to the bottom or the mixture gets dry, add a bit more olive oil to the pan. As you stir, scrape up the stuck curry bits. Add raisins, and cook, stirring another minute. (If adding optional mayonnaise, remove curry from heat and mix in mayo. If you are using thighs, you will probably not need to add any extra mayo. The thighs have a little extra fat on them.) Add raisin and onion mixture to chicken and mix well, coating the chicken pieces with the curry infused olive oil.
- Refrigerate until cool. At this point you can make the salad a day a head of time.
- When you are ready to make the wraps, mix in the apple, green onions, and cilantro.
- To make a wrap, place 1/4 of the salad in the middle of wrap. Fold the sides over the salad. Fold the bottom flap over the salad. Now roll up the wrap starting at the bottom.
My husband and I are always looking for healthy recipes…which can be pretty tough. I love chicken curry recipes, but noticed that they usually call for mayo. :( I found this one and decided to give it a shot. WE LOVE IT!!! I added a couple of things though. I like to have a little crunch to my meals, so I added about a 1/2 cup chopped celery. I also like to use red grapes (about 1/2 cup, quartered) whenever I make chicken curry. It adds a sweet touch, which is great with the bite from the curry. I will be making this again REALLY soon!
Hello, nice blog. I love the pictures!!! I just read your recipe and visited your blog for the first time today. I just posted an entry on my blog about chicken curry with a yogurt sauce. Come by and check it out if you can and let me know what you think.
http://cookingquest.wordpress.com
Thanks,.
Joe