Curried Chicken Roll Delight
Chicken salad is a versatile dish loved for its ability to adapt to a myriad of flavours. When you introduce curry powder and yogurt into the mix, you transform a simple salad into a vibrant culinary experience. Curry powder creates a complex, aromatic flavour profile that infuses the chicken salad with warmth and depth. The spices work harmoniously to elevate the overal taste. The Yoghurt adds a creamy texture to the salad without the heaviness of mayonnaise. It provides a tangy, refreshing contrast to the spices in the curry powder, balancing the flavours beautifully. This chicken salad can be served in several ways:
- As a Sandwich, wrap or roll
- On a Bed of Greens: Serve it over mixed greens for a light, nutritious meal.
Ingredients
- 500g chicken breast fillets
- 1 tsp Mudgeeraba Spices South Indian Vegetable Curry Masala
- 1 tsp garlic powder
- 1 tsp onion powder
- 3/4 cup greek yoghurt
- 2 tbs EVO or water
- 2 tbs raw honey
- 1/2 cup grated carrot (optional)
- 1/4 cup raisins
- 1/4 cup crushed pitachios
- 1/4 cup fresh coriander or parsley
- Salt and pepper to season
Method
- Cut the chicken breasts in half horizontally so they are very thin.
- Coat chicken with curry powder, garlic powder, and onion powder. Season with salt and pepper.
- Sauté in a nonstick frypan over medium high heat with a drizzle of olive oil until golden brown and cooked through.
- When cooled, chop the chicken into small pieces and chill in the fridge.
- Once the chicken is cool enough, mix in a medium bowl with all remaining ingredients.
- Season to taste with more curry powder, onion powder, garlic powder, and salt and pepper.
- Serve into a freshly baked roll or bagel with chopped lettuce or rocket for a slight peppery kick.
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