Warm Spice, Bright and Tender
There are dishes that arrive at the table quietly and stay with you long after the meal is cleared. This curried chicken and apple salad is one of them — a study in gentle contrasts, where warmth and coolness find their balance, where something familiar opens slowly into something more layered and considered. It's the kind of recipe that rewards patience and rewards the cook who takes pleasure in the process of assembling, tasting, adjusting. A dish made for gathering, but just as good when the afternoon is unhurried and the kitchen belongs only to you.
Ingredients
- 6 boneless chicken breast halves, skin removed, diced and cooked
- 1 cup chopped celery
- 1/2 cups red unpeeled apple, core removed and diced
- 2 tablespoons pecans, coarsely chopped
- 1 tablespoon curry powder
- 1/2 teaspoons Alessi Sea Salt
- 1 teaspoon Alessi Italian Red Wine Vinegar
- 3/4 teaspoons Alessi Black Peppercorns, freshly ground
- 1/8 teaspoons Cayenne pepper
- 1 cup mayonnaise
- 1/4 cups 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 cups fresh chives, chopped
- 1/2 cups Plain yogurt
- 1 teaspoon chaat masala
- 2 teaspoons scallion, sliced
- canola spray
- black sesame seeds
