While I was staying at Melinda's a few weeks ago, she made us a batch of curry chicken salad. I was inspired and wanted to create my own version a few weeks ago. I walked to Whole Foods, bought my curry, added a few of my own ingredients (water chestnuts, cucumber, and golden raisins) and mixed it all up. We ate the whole batch...on crackers, on pitas, all of it - gone. I briefly questioned why mine wasn't quite as yellow as Melinda's, but "oh well!" I said, and kept stuffing my face proudly.
It wasn't until a good week after the last bite had been eaten that I glanced in the pantry and saw "cumin" written on the side of my little organic spice jar. WHAT!? What is wrong with me!? I swear that said "curry" in the store. Just like "cumin" has a tendency to look like "cinnamon"...remember this? I will be storing my cumin in a lock box with some sort of safe-guard check-out system from now on.
Here it is, in all it's cuminified glory:
I'm going to make up a batch, for real, with actual curry, and let you know how it is. Here's the ingredients if you want to give it a go yourself. Just read labels carefully!
1 1/2 cups chicken
mayo
soy and lemon (equal parts)
itty bitty bit salt and pepper
golden raisins
equal part water chestnuts and cucumber
CURRY
pecans, walnuts or cashews - if desired
1 comment:
Delicious either way.
I feared you were about to admit that your secret was food coloring. "It wasn't as yellow as I expected ... so ... yellowed it up a bit with the ol' stand-by. Food coloring: making food look 'right' for a hundred years."
I tend to grab cinnamon when I'm reaching for cumin. So my Mexican dishes sometimes have a serious Middle Eastern flair.
On a sidenote, love, love, love that Albie is living in the fireplace.
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