Lately I’ve been in a curry state of mind. Any time Anthony asks if I want to go out for dinner the only type of food I want is Indian. Even before being diagnosed with food allergies I loved Indian food, but now I love it even more because most of the menu is safe for me to eat. Unfortunately no matter how hard I try I never seem to be able to duplicate authentic Indian flavors at home. So my “almost over year’s resolution” is to learn how to make delicious Indian food from scratch, but until I reach that goal this recipe helps satisfy my everyday curry cravings.
Now keep in mind this is not even close to being authentic Indian food but the flavors and reminiscent of it and best of all it doesn’t take a laundry list of spices to make. I love making this on a leisurely Sunday afternoon for lunch during the work week. It’s also a great way to introduce curry-phobic friends to the delicious world of Indian flavors. And here’s a great bonus, the ginger powder and the turmeric in the curry power are amazing anti-inflammatory spices, that’s reason enough to justify a second helping. Serve as a sandwich, wrap or over a bed of greens or just eat it’s curry goodness straight from the bowl. Enjoy!
Dairy-Free Curry Chicken Salad
- 1 1/2 pounds chicken breasts
- 1 3/4 cups chicken broth
- 1/3 cup mayonnaise
- 1/4 cup non-dairy plain yogurt
- 2 teaspoons curry powder
- 1 teaspoon ground ginger
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1 medium red onion, chopped
- 1 cup of grapes quartered
- 1/2 cup salted, roasted cashews chopped
- 1/3 cup dried cranberries
Bring 4 cups of water and chicken broth to a simmer in a medium saucepan. Add chicken breasts and simmer uncovered for 6 minutes. Remove saucepan from heat and cover until chicken is cooked through. Remove cooked chicken from cooking liquid and allow to cool.
While the chicken is cooking combine mayonnaise, non-dairy yogurt, curry powder, ginger, lime juice and honey in a medium sized mixing bowl.
Once chicken is cool enough to handle shred it or cut into small cubes, whichever style you prefer for your chicken salad, and add to the mixing bowl with the mayonnaise mixture. Add the onion, grapes, cashews and dried cranberries to the bowl with the chicken and mix all ingredients together.
Note: Although this dish is delicious when eaten immediately, it gets even better when allowed to refrigerate overnight.