Curry Chicken Pasta Salad

Why did I wait so long to blog this? I think it's because it's not much to look at. I mean look at it. Bo-ring. But it tastes wonderful. Over the years I've shared the recipe with its devotees, and now, I share it with the world.

Do the Right Thing! 
For this recipe, I'm adamant about using specific brands of mango chutney and yellow curry powder. There have been times when I didn't have or couldn't find those brands, and made it anyway. Big mistake. I'm sure the original recipe from Cooks Illustrated (one for curry beef pasta salad) didn't specify brands, but I've been making this for well over 20 years, and it's just best this way. Trust me.

United Markets, Andronico's, Mollie Stones, and some Safeways carry these brands.

As for the pasta and chicken ratio, and the methods for cooking the chicken - those are up to you. Ideally, I poach 2-3 boobs in chicken broth, but have also grilled the chicken, or used the breast meat from a whole roasted chicken. 

A good ratio is 2-3 breasts (about 3C of shredded meat) to one pound of pasta. 

Boil 1# of good quality Italian fusilli, drain, and rinse with cold water to stop it from overcooking. 

Shred the chicken into a large mixing bowl. 

The Sauce
1 jar Crosse & Blackwell major grey's mango chutney
2 eggs
3-4T Sun brand madras yellow curry powder
1/2t cayenne pepper
S&P to taste
grapeseed or canola oil 

In a blender or mini-prep, puree the chutney, add the eggs and seasonings, and blend til smooth. Slowly drizzle in 1/2C+ oil to create a mayonnaise. Adjust the seasoning to taste, and pour over the chicken and pasta. The sauce will absorb in the fridge, so use all of it, even if it looks like too much. 

Chill in the fridge for at least an hour, or overnight. Finish it within 3 days, as it contains raw eggs. 

На здоровья! 

Curried Rice with Avocado and Tomato

It occurred to me the other day when I posted my recipe for rice patties made from leftover curry rice, that although that post includes the recipe for the curried rice, that some folks may want the down & dirty simple recipe for the rice on its own. So as I sat down to eat my easy-peasy super-cheap delicious lunch, I snapped a photo before my first bite (that took will power!)

This meal is really satisfying but doesn't leave you in a food coma, so it's great for work. You can also make 4 meals for hella cheap (depending on where you buy that avocado!)

So here's the recipe (which is really just cooking rice with a little yellow curry powder & cumin). I like to top it with avocado, freshly picked cherry tomatoes, and a sprinkle of S&P. Enjoy! 

To Make Yellow Curry Rice
Boil 1.5 cups of water and set aside (microwave for 3 minutes).
Measure 1 cup dry white rice (I find that jasmine, or any regular medium-grain rice works well)
Heat 1 teaspoon butter or olive oil in a quart-sized saucepan (one that has a lid)
Stir in the rice, & add about 2 teaspoons yellow curry (I like the Sun Brand Madras Curry), 1/2 teaspoon ground cumin, and 1/4-1/2 teaspoon kosher salt.
Pour the 1.5 cups of boiling water over the rice. It will come to a rapid boil. Stir, cover with the lid, & turn the heat all the way down. A gas burner should be barely going. On an electric burner, use the lowest setting.
Set your timer for 20 minutes. Do not take the lid off the rice during this cooking time.
Once the timer goes off, turn off the burner but LEAVE THE LID ON THE RICE FOR ANOTHER 5 MINUTES.
Remove the lid and fluff the rice with a fork, top with whatever, and eat. 
If you prefer, omit or change the seasoning as desired. Just remember that salt it key. You can also use veggie or chicken broth for more flavor. Add onion, herbs, & almonds or pine nuts for a pilaf.
Store leftover rice in a container in the refrigerator for up to 5 days.