| 1 | lb. | skinless, boneless chicken breasts, cubed
|
| 1/3 | | medium Spanish/yellow onion
|
| 2 | cloves | garlic
|
| 2 | tbsp | Indian spice paste
|
| 1 | tbsp | powdered turmeric
|
| 1 | stalk | celery, chopped
|
| 1 | | carrot, chopped
|
| 3 | | Granny Smith apples cubed (with or without skin -- your choice)
|
| 1 | c. | mayonnaise
|
| - Put the chopped onions, garlic, and spice paste into a hot pan
and sauté till onions wilt.
- Add the turmeric powder.
- Add the cubed chicken, stir periodically, and cook until the chicken
is both coated and cooked.
(Note: if the spices begin to stick,
add a tablespoon of vinegar to break it off the pan.)
- While the chicken is cooking, chop the celery and carrot,
cube the apples, and place them in a bowl.
- When the chicken is fully cooked,
chill it down before adding it to the other ingredients.
- When cooked chicken is cooled add to celery, carrot and apples,
then add mayonnaise to your sense of how moist the salad should be.
- Serve with Indian chutney (or chutneys).
|