Curried Chicken Salad + Garlic Naan
October 29, 2010 § Leave a comment
You guys are so lucky. You get another two-for-one deal today! This is the last of the dinners that I made back in October when I visited my boyfriend, which means that sadly this is the last post (for a little while, anyway) that will have beautiful pictures, and you’ll have to deal with photos from my subpar camera until I go back north to visit him again.
Now, I have a somewhat icky story about the lemongrass that we used for this recipe. We got it at Whole Foods, pre-prepared (i.e. reduced to little sticks that we just had to chop up, instead of having to peel, clean, and do various other high-maintenance things to it), and though it was pretty tough to chop up, we did so and assumed it would soften when cooked. It didn’t. There were little tough bits of lemongrass here and there (not very many, but enough that it was noticeable for me at least) and, when the boyfriend and I were having leftovers one night, a small and sharp sliver of lemongrass got lodged in my throat, stabbing me every time I swallowed. I spent the next hour or so alternating between trying to wash it down with bread and water and shoving with a toothbrush down my throat in an attempt to dislodge the offender. I did get it out eventually but because of that ordeal I must recommend that you use ground lemongrass instead of fresh. *shudder*
Now that you’ve all lost your appetites, on to the recipes!
Curried Chicken Salad
(modified from the original recipe, found here)
1 1/4 lbs boneless, skinless chicken breast, cut into bite-sized pieces
4 c chicken stock
1/4 c chopped lemongrass (if you go with ground, I’d suggest starting with about 1 tbsp, and adding more to taste if you think you need it)
8 oz plain yogurt
2 tsp lime zest
2 tsp lime juice
1 1/2 tsp curry powder
1/4 tsp cumin
1/2 c chopped scallions
1/2 c chopped celery
1 red bell pepper, diced
2 tbsp chopped cilantro
1 tsp salt
Put the chicken stock, lemongrass, and chicken pieces into a pot and bring to a boil. Let the chicken cook through, for about 15 minutes.
When the chicken is done, remove it from the stock and let it cool. (If you want to use fresh lemongrass, another option for you is to try and separate the chicken and lemongrass here.) Use two forks to shred the meat a little bit.
While the chicken is cooking, combine the yogurt, lime zest, lime juice, curry powder, and cumin in a large bowl; stir in the scallions, celery, bell pepper, cilantro, and salt.
Stir in the shredded chicken.
To serve, spoon onto naan, if you like.
“But Joanna,” I hear you cry, “I don’t have any naan, and store-bought just doesn’t cut it.” Don’t you fret, my little nombudsbabies, don’t you fret. I would never let you down.
(original recipe here; we doubled and slightly modified it, and the doubled amounts appear below)
3 1/2 c all-purpose flour (we used half all-purpose and half whole wheat)
1 tsp salt
3 tsp active dry yeast
1/2 c warm skim milk
1 c plain yogurt
1 tsp sugar
3-4 cloves garlic, minced
1 tsp cumin
Dissolve the sugar in the milk and add your yeast. Stir to combine and let that sit for a few minutes to rest.
In a large bowl, combine the flour, salt, garlic, and cumin. Add the milk mixture and the yogurt.
Stir until you cannot anymore, and then knead the dough until all the flour is incorporated and the dough is soft and reasonably elastic. We had to add a bit more milk, probably because we used whole wheat flour, which tends to be more absorbent.
Form the dough into a ball, put it back in the bowl, and cover it with a damp towel for 2-3 hours, or until the dough has doubled.
After doubling, pull it into about 10 pieces (5 if you did not double the recipe). Roll the pieces out quite thin.
In a hot skillet, melt some butter. Brush one side of a piece of naan lightly with water and put it in the skillet with that side down. Cook over medium to medium-high heat. When large bubbles begin to form, brush the top with water (carefully!) and then flip over; you may find it prudent/necessary to melt a little more butter in the skillet when you flip the naan.
Let it finish on that side. You’ll have to use your judgment to determine when each piece is done; we generally let them go for about 2-3 minutes on the second side before pulling them off.
Top with the delicious chicken curry salad from above, or any other topping of your choice — or just eat them as is. Enjoy! And watch out for lemongrass shards attacking your throat.