Tag Archives: curry

The Best Curried Chicken Salad

Posted on May 16, 2013 | Leave a comment

A refreshing change from traditional chicken salad my curried version is delicious all on its own or served in your favorite bread, croissant or lettuce wrap. 

For this recipe you will need:

  • 3 boneless skinless chicken breasts (about 2 to 2 1/2 pounds)
  • 4 tsp. Victoria Taylor’s Curry
  • 1/2 tsp. salt
  • 1 cup mayonnaise
  • 1/4 cup currants (raisins can be substituted)
  • 1/4 cup peanuts, coarsely chopped
  • 1 bunch scallions, finely sliced (pale green and white portions only)

In a medium saucepan, bring water to a boil and add chicken breasts. Return to a boil and simmer until just cooked (about 15 minute’s total). Place the cooked chicken breasts on a plate in a single layer, cover with plastic wrap and refrigerate until cooled (about 1 hour). While chicken is cooling, combine the other ingredients in a medium bowl and refrigerate.

When the chicken is cool, cut into 1/4 inch dice.

Combine with the other ingredients.

Serve immediately or after additional refrigeration. For Curried Chicken Sandwiches, spread some mango chutney on the bread and top with the chicken salad, lettuce and tomato if desired.

Best,

Victoria

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Posted in Soups, Salads, Sandwiches

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Curried Pork Satay

Posted on March 18, 2013 | Leave a comment

Curried Pork Satay is extremely flavorful due to a marinade of curry, ginger, citrus and soy sauce.  This is a simple recipe that can be served either as an appetizer or a main course.  I prefer to use pork with this recipe but you could easily substitute chicken, beef or lamb to suit your taste.

For this recipe you will need:

  • 1 1/2 lbs. pork tenderloin
  • 2 tbs. Victoria Taylor’s Curry
  • 6 tbs. orange juice
  • 4 tbs. coconut milk
  • 1 tsp. dark soy sauce
  • 1 tbs. fresh minced ginger
  • 2 tsp. sesame oil

Trim pork tenderloin of all visible fat and silverskin, the tough stringy membrane usually found at the thick end, and cut into 1” cubes.

Mix remaining ingredients in a bowl and combine with pork cubes. Marinate in the refrigerator for at least 2 hours and up to 12.

If using wooden skewers, soak in water for 30 minutes to avoid burning, thread cubes down to 2” from the bottom.  Cook on a grill or under the broiler for 12-15 minutes, turning frequently, until pork is firm to the touch and just past pink on the inside.

Serve over basmati or jasmine rice, along with summer squash and sliced mango.

Best,

Victoria

 

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Posted in Recipes

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Mussels with Curried Butter Sauce

Posted on January 3, 2013 | Leave a comment

While I really enjoy eating mussels I must admit that my favorite part of this dish is dipping some warm crusty bread into the delicious broth.

For this recipe you will need:

  • 3 tablespoons butter
  • 1 tablespoons olive oil
  • 2 cloves of garlic, thinly sliced
  • 1 tablespoon of Victoria Taylor’s Curry Seasoning
  • ½ teaspoon cumin
  • 2 pounds mussels, scrubbed
  • 2 medium tomatoes, chopped
  • ½ cup fresh parsley
  • 1 lime, cut in half
  • Salt to taste

Heat the butter and olive oil in a large stockpot over medium high heat.  Add the garlic and cook for 3 minutes.  Add the tomatoes, curry, cumin and salt then stir until fragrant, about 1 minute.

Add the mussels and parsley, stir well, then cover the pot.  Cook over medium heat for 8 to 10 minutes; until all the mussels are opened.  With the lid on, shake the pot once or twice while cooking to be sure the mussels don’t burn on the bottom.

Pour the mussels and the sauce into a large bowl and discard any that have not opened.  Squeeze one half of the lime over the bowl and garnish with thin slices from the other half of lime.

Serve warm with crusty bread and a crisp salad.

Best,

Victoria

 

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Posted in Appetizers, Seafood

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Curried Cashews

Posted on December 13, 2012 | Leave a comment

These cashews are coated with delicious curry and butter then toasted until hot and shiny.

For this recipe you will need:

Preheat the oven to 350 degrees F.

Melt the butter and add the curry powder and salt. Toss the cashews with the curry butter in a medium sized bowl.

On baking sheet lined with parchment paper, spread the nuts in a single layer. Bake until the nuts are hot and shiny, about 10 minutes. Cool to room temperature.

Check out my posts for Cinnamon Chile Pistachios, Sugar and Spice Mixed Nuts and Honey Roasted Almonds with Smoky Paprika Chipotle  for more great spiced nut ideas.

Best,

Victoria

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Posted in Autumn, Holiday Favorites

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