I have a deep love for curry chicken. In fact, when I was working in downtown Salt Lake City I would regularly eat at a local curry cart (shown in this video I created) to get my weekly helping of naan and curry chicken. Now that I am not working close to downtown I don’t have time to run down there to grab my curry chicken. I had to try to figure out my own recipe for curry chicken because I was going through major withdraws.
I don’t know where my love for curry chicken comes from. My family wasn’t ever really into eating anything crazy growing up. Whenever we went on exotic vacations I made sure that I ordered the weirdest, most random things on the menu: from escargot and caviar to octopus and blood soup. So when you think of those things curry chicken is nothing real crazy.
When I was in college some friends and I would go to a little hole in the wall Indian food restaurant that was amazing. Something about the spices, the different dishes they made would always make this inner fat kid very happy.
Not being able to wait until I got back downtown again I had to find a simple mixture of these amazing Indian spices to make myself a healthy chicken curry that I would be able to make on a regular basis, but not making too much because my pregnant wife doesn’t do well with the different smells of spices in the house.
This simple curry chicken salad is great for anyone that is trying to watch their weight. It’s great because instead of using mayonnaise I like to use greek yogurt, which is always a great substitute when you are trying to watch your figure….story of my life. Enjoy!
- 3 chicken tenderloins, cooked and finely diced
- 1 ½ tablespoons greek yogurt
- 1 teaspoon honey
- ½ teaspoon, scant, curry powder
- ¼ teaspoon, scant, turmeric powder
- Pinch salt/freshly cracked black pepper
- Pinch cayenne pepper (optional, for a little extra heat)
- 1 tablespoon golden raisins
- 1 tablespoon chopped, fresh cilantro leaves
- ½ cup arugula or romaine greens, loosely packed
- To make the salad, add all ingredients, throw the chopped cilantro leaves into a bowl and mix together until well combined.