Читать книгу Keto Meal Prep by FlavCity - Bobby Parrish - Страница 41
ОглавлениеPrep Time: 20 minutes • Cooking Time: 1 hour • Makes: 5 meals paleo
My Best
I noticed a long time ago that most people shake some curry powder in their mayo and call it a day. Sorry my friends—I may not be from Mumbai, but I do know that you need to bloom the essential oils in a hot pan with fat. This will intensify the flavor of your spices to the next level and give this curry mayo the proper flavor it deserves. Jai ho!
Tip
Once the chicken comes out of the pan and has cooled, you will have a tasty dilemma. You can either devour that salty, crispy chicken chicharrones (skins) or chop it up and add it to the salad. Either way, don’t you dare throw it out!
To watch the video tutorial for this recipe, search “FlavCity curry chicken salad” on YouTube.
For the curry chicken salad:
-10 chicken thighs, bone-in and skin on
-Juice of ½ lemon
-¼ cup green onions, sliced
-2 tablespoons fresh Italian parsley, chopped
-½ cup celery, sliced
-¼ cup walnuts, chopped and roasted (optional)
-Kosher salt and fresh pepper
For the curry mayo:
-¼ cup red onion, finely diced
-1 teaspoon peeled ginger, freshly grated
-2 cloves garlic, minced
-2 teaspoons yellow curry powder
-1 teaspoon ground turmeric
-¼ cup chicken stock/broth
-1 cup full-fat, sugar-free mayonnaise
-Zest and juice of ½ lime
-2–3 drops of liquid stevia
-Kosher salt and fresh pepper
-Olive oil
For the chicken salad, preheat your oven to 400°F. Allow the chicken thighs to come to room temperature for 20 minutes and pat dry with a paper towel. Season both sides with a generous pinch of salt and a few cracks of pepper. Place the chicken skin side up on a sheet tray and cook in the oven for 55–60 minutes.
Make the curry mayo by preheating a medium-size, non-stick pan just over medium heat along with 2 teaspoons of olive oil. Add the chopped onions along with ¼ teaspoon of salt and a couple cracks of pepper, cook for 7 minutes, stirring often. Peel the skin off the fresh ginger using a spoon and then grate it on your microplane zester until you have 1 teaspoon. Add the ginger and garlic to the onions and cook for 2 minutes. Add the curry powder and turmeric along with 1 teaspoon of oil and stir well. Allow the curry and turmeric to cook for 1 minute; this way the essential oils can bloom and the flavor will release. Add the chicken stock and cook for 2–3 minutes or until the mixture has thickened up. Take off the heat and let cool down for 5–10 minutes.
Add the mayo to a food processor or blender along with lime zest and juice, stevia, ¼ teaspoon salt, and a couple cracks of pepper. Add the slightly cooled-down curry mixture to the mayo and blend on high until everything is well incorporated. Check for seasoning as you may need more stevia or lime juice.
When the chicken is ready, allow it to cool for 5–10 minutes and then remove the skin. Use two forks to shred the meat off the bones, and then chop everything into small pieces. Transfer the chicken to large bowl and season with ½ teaspoon of salt, few cracks of pepper, and the juice of half a lemon. Pour on enough curry mayo to thoroughly coat and mix well. Add more curry mayo if needed. Add the green onions, parsley, celery, walnuts, and mix well. Check for seasoning as you may need a little more lemon juice to make the flavors pop.
Serve the chicken salad with my soft and cheesy pita bread, see recipe.
Storage and reheating: Chicken salad will keep in the fridge for five days or can be frozen for two to three months.
“Made the chicken salad. It was awesome!!!” —Celenia K.
“Great recipe. I made it for me and my girlfriend…but, Bobby, how do you peel off those chicken skins and not devour all of them?!?” —Derek R.
“Made this tonight and it’s so amazing!! I’m so glad I’ve found your channel! Thank you for sharing!” —Lisa H.
