Curried Chicken and Apple Salad
This Indian-inspired dish is flavorful, sweet, salty, savory, and spicy and was created for us by Chef Eric LeVine.
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Cooking tools:
- Cheesecloth
- Griddle
- Butcher's twine
- Saucepan
- Oven
- Stove
- Refrigerator
- Mixing bowl
- Baking sheet
- Serving platter
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 6 boneless chicken breast halves, skin removed, diced and cooked
- 1 cup chopped celery
- 1/2 cup red unpeeled apple, core removed and diced
- 2 tablespoons pecans, coarsely chopped
- 1 tablespoon curry powder
- 1/2 teaspoon Alessi Sea Salt
- 1 teaspoon Alessi Italian Red Wine Vinegar
- 3/4 teaspoons Alessi Black Peppercorns, freshly ground
- 1/8 teaspoon Cayenne pepper
- 1 cup mayonnaise
- 1/4 cup fresh cilantro
- 1 cup Vigo Basmati Rice
- 14 ounces lite coconut milk
- 1 cup water
- 2 kaffir leaves
- 2 large eggs, beaten
- 1 medium tomato, diced
- 1 teaspoon Alessi Sea Salt
- 1/4 cup fresh chives, chopped
- 1/2 cup Plain yogurt
- 1 teaspoon chaat masala
- 2 teaspoons scallion, sliced
- canola spray
- black sesame seeds
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