Curry salad

Category: Cold meals and snacks
Kitchen: english
Curry salad

Ingredients

Sauce:
Mayonnaise 1 tbsp
Curry (powder) 1 tsp
Salt pepper taste
For breakfast:
Boiled egg 2 pcs
Sauce 1 tbsp
Toast optional
For lunch:
Chicken breast 1 PC
Salad (arugula or watercress) 1 bundle
Onion (red, medium) 1 PC
Sauce 2 tbsp
For dinner:
Chicken leg 2 pcs
Salad (arugula or watercress) 1 bundle
Onion (red, medium) 1 PC
Dried apricots 6-8 pcs
Seedless raisins 1-2 tbsp
Walnuts 1 tbsp
Sauce 2 tbsp

Cooking method

  • I happened to live in Denmark for several months. There were many cultural shocks: from wild swans at sea! and ladies on high heels, in a business suit and on a bicycle, to shops that are not open either on weekends or in the evenings, to the incredible similarity of houses (long live "Enjoy your steam" in Danish), to, oddly enough, no alternative to "plasticine "mayonnaise in the supermarket. It turned out to be impossible not to eat this mayonnaise, because literally every grocery store in the country sold two ready-made salads: "Russian" and "with curry". And if, Russian salad caused despondency (always! Undercooked beets and mayonnaise), then salad with curry caused instant addiction. It was just as simple: eggs, the same seemingly inedible mayonnaise, but ... It was about curry.
  • With a good mayonnaise, this is simply an amazingly tasty and light salad, preparation takes no more than 5 minutes. And I have not yet met a person who would not like him. Especially picky eaters about curry in the recipe, I announce last, when everyone is convinced that it is delicious. Mayonnaise can be used at home.
  • So, the sauce is the same everywhere, prepare from a ratio of 1 tsp of curry powder to 1 tbsp of mayonnaise. Salt, more pepper.
  • Curry salad Curry salad Curry salad
  • Breakfast option: put boil eggs, toast toast, make coffee, make sauce. Cool eggs well under cold water, chop finely. In my student years, I was taught to grind eggs in a mug. The pieces will be shapeless, but the size can be easily controlled. Mix with sauce. Done.
  • Curry salad Curry salad Curry salad Curry salad Curry salad
  • Lunch option: cut the boiled chicken breast into pieces (remove the leftover meat from yesterday's chicken), cut the onion into half rings, rinse and dry the salad, prepare the sauce, mix and season everything. Salad with mayonnaise quickly collapses into a lump, so I usually leave 1/4 of the salad unmixed for beauty.
  • Done.
  • Curry salad Curry salad
  • Dinner Option: rinse and dry the salad, cut the onion into half rings, dried apricots and large raisins into pieces (pre-steam as needed), chop the nuts to taste. Stir and season with sauce. Fry chicken legs, serve with salad. Done.
  • Curry salad Curry salad Curry salad

The dish is designed for

2 servings

Time for preparing:

5-7-10 minutes

Cooking program:

plate

Note

It can be said to be an extremely simplified version of the British Coronation salad.

I find the salad tastes best with arugula or watercress. But you can take any other.

I usually have both chicken breast and chicken legs in blanks, cooked in a slow cooker using sous vide technology. Therefore, everything turns out very quickly. But you can cook the chicken in the usual way, or even take the leftovers from yesterday.

DonnaRosa
Is this a diet?
Dara
No, it's just a delicious salad of basic ingredients that you always have at home. 2-3 tablespoons of curry makes it completely unusual. Try it sometime, eggs and curry are a great replacement for scrambled eggs for breakfast.

There is no need to do all three options in one day. I showed the possibilities.
kavmins
Thank you for your impressions of Denmark and an interesting recipe! I must try - I've never made mayonnaise with curry, but I love the spice!
DonnaRosa
Quote: Dara

No, this is just a delicious salad of basic ingredients that you always have at home. 2-3 tablespoons of curry makes it completely unusual. Try it sometime, eggs and curry are a great replacement for scrambled eggs for breakfast.
There is no need to do all three options in one day. I showed the possibilities.
Thanks, I will definitely try. I like to add curry to many dishes.
Mayonnaise just bought a new can today, eggs are also fresh and large. No further than tomorrow, I will prepare the first version.
ANGELINA BLACKmore
Dara, yesterday I stuck a plate with boiled eggs on the festive table (I cut them in half, put them on the plate with a slice upside down, release a portion of mayonnaise for each). So - usually sprinkle with dry or fresh dill. And yesterday I sprinkled it with curry. I was delighted. Well, I haven't perceived this seasoning until now. She stood at me restless .... Now it will take off. Thanks for the fresh idea, such a delicious one.
Dara
ANGELINA BLACKmore, I think that many have this seasoning restless. My mom's for sure. She buys it regularly, because beautiful recipes are supposed to use it, but she never uses it. And if, when he does, then in tiny doses.

And here such daring proportions and nowhere to fry, stew, salad! Here you have to take the risk.
May our Russian hand not flinch.

I visited my parents in the summer, laid the festive table, made this salad with chicken breast and watercress. How much surprise and delight the guests had. Everyone from small to large liked it. The men asked what was so tasty, and then asked what exactly curry was.

kavmins, DonnaRosa, girls, try it. And eggs are always at home, and mayonnaise, and curry for sure, even who rarely uses it. Just to the point of banality.

I couldn't resist showing a few variations. The habit is that at work you have to look at the same thing differently. But you can start simple.

ANGELINA BLACKmore, thanks for giving it a try.
ANGELINA BLACKmore
Quote: Dara
thanks for giving it a try.

DonnaRosa
Dara, I put curry in some soups for a long time, I carve vegetables or cabbage, I also put it. Marinated chicken - adding curry to everything else. I like.

I bought a lot at a wholesale base, gave half to a friend, and she looked at me with such bewilderment. Our people are conservative, they don't accept oriental things.

The British learned from the inhabitants of their former colonies - India and Pakistan.
I would not say that this is their kitchen.
Dara
Quote: DonnaRosa
Our people are conservative
DonnaRosaand what a conservative one. If my dad were told that the salad with Indian spices, he would not even try, moreover, he moved to the other side of the table so that he would not be accidentally treated.

The seasonings at the base of the curry are oriental, I won't argue. But both in India and Pakistan, etc. regions, spices and seasonings are usually mixed individually immediately before preparing a particular dish. In the movies, you can often see how the chef takes round jars of spices, puts them in a deep tray, and only then goes to the fire. Combinations of the same spices vary depending on the dish and the area, and its own taste. There are hundreds of traditional curry recipes alone.

In England, they came up with the idea of ​​combining and selling spices in a ready-made mixes curry by making the flavors of India available at home. But of course, there are not only English species in Europe. Waduwan, for example, is a "French" type of yellow Tamil curry.

Coronation salad is truly English. Since it was invented specifically for the banquet on the occasion of the coronation of Elizabeth II, in order to demonstrate the richness of the colonies of the Empire.

In general, mayonnaise, arugula, curry, memories of Denmark are the most honest international.

DonnaRosa
Quote: Dara
and what a conservative one.
Well, our people are much more conservative than Russians.
Dara
Last year I met in Riga with a friend and her Swedish husband.We were in a cafe, ordered hummus. A friend of mine asked my husband five times if he would try Arab-Jewish pea paste. I could not believe that he courageously tried everything new for the second day in a row.

Everything has its time. In Spain, for example, black dried garlic is already widely sold. And in 2001 I had to bring arugula seeds from abroad. Grandpa grew up in the garden especially for me. And now, after all, we all eat arugula without hesitation.
DonnaRosa
Dara, Did the Swede tell you about his special Swedish herring?
Dara
DonnaRosa, sweet? We tried it, we know.
Kestrel
Dara, not, I think DonnaRosa about surstroemming. Not?
I would try
DonnaRosa
Kestrel, Swedish rotten herring "surstremming"

Surstremming - the famous Swedish herring "with a smell". For a person inexperienced in Swedish cuisine, this name, most likely, will not cause a special reaction, but in Sweden itself there are two options for attitudes towards this dish. Surstremming is either adored or disliked so much that they require a ban on its use in apartment buildings, and some airlines have banned the inclusion of this dish in the onboard menu.


Kestrel
DonnaRosa,

aha, I studied the question beforehand.
Nuuu, it is not rotten, but sour. In general, I want it for a long time. Until


But let's not get distracted from the topic
Thanks to the author, I learned what the Coronation salad is. I love our forum. Completely sincere
Dara
Kestrel, I didn't think about it. Until now, I only knew about the Icelandic delicacy of the fermented shark. I will know now about the Swedish herring.

But back to curry, which is a much less polar dish. It's not scary to try. And if you close your eyes and remember about England, you will also get pleasure.
IvaNova
This is really delicious! Or unreal))
Thank you!

Breakfast.
Curry salad

Dinner.
Baked chicken, torn into fibers by hands. Due to the season, I replaced the salad with Peking. Mayonnaise - conditionally mayonnaise - homemade fruit sauce similar to Rominy apple mayonnaise.
Curry salad

Dinner.
Baked chicken, Peking. I didn't add any nuts. The rest is by prescription. The mayonnaise is normal so as not to overload the dish with fruity notes.
Curry salad

I love curry dearly. But she used it exclusively for heat treatment of meat. This recipe opened a new niche for this wonderful seasoning. It turned out that she incredibly ennobles sauces.
Thanks again!
Dara
IvaNova, there are no words, how nice that you tried my recipe in all variants. Immensely grateful. Also, thank you very much for such a detailed report. I'm especially glad that you liked it.
Thank you!

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