Curry Chicken Salad Avocado boats
 
Prep time
Cook time
Total time
 
This madras curry chicken salad avocado boats are so healthy and equally delicious is perfect with the cilantro cream. Just the right balance for the non carb days or any day.
Author:
Recipe type: lunch
Cuisine: Indian
Serves: 4
Ingredients
  • 2 Chicken Breast, or 6 strips
  • 1 tsp kosher salt
  • 3-4 cups Water/Vegetable stock or Chicken stock{fresh, no preservatives}
  • 2 tbsp olive oil
  • 1 red onion, very finely chopped
  • 6 cloves garlic, very finely chopped
  • 2½ tsp curry powder
  • ½ tsp salt( or as required)
Cilantro Cream
  • ½ cup packed cilantro
  • 1 orange, juiced
  • 3-5 green chilies(depending on how spicy you want your sauce to be)
  • ½ tsp cumin seeds
  • 1 tsp lemon juice
  • ½ tsp brown sugar or turbinado sugar or white
  • ⅓ tsp salt
  • 3-4 tbsp water to grind it
  • 3-4 tbsp Mayonaisse(home made or store bought, vegan or any kind you prefer)
  • 1 Sweet potato
  • Salt and pepper
  • Lemons
  • 4 good ripe avocados
Instructions
  1. Wash and pat dry the chicken.
  2. In a sauce pan, add water or stock enough to cover the chicken. Add the chicken in it and salt. Let it boil, then simmer for 10 minutes until the chicken is completely cooked through. If you are using chicken breast(large), it will take 15 minutes, if you use the thin strips, it will take about 10 minutes to cook through. Don't over boil it. Once it is cooked, take it out and set aside. AFter it's cooled down a bit, shred it using two forks or you can use a cuisinart or a kitchenaid. Shred it well and set aside.
  3. In a large saute pan, add olive oil, and let it get hot. Add the finely chopped onion and garlic and saute it for 2 minutes on medium heat,sprinkle in some salt. Then lower the heat and add the curry powder and keep tossing it to remove the raw flavor of the curry powder. Add the chicken back in and mix everything very well. Take it off the stove.
Cilantro Cream
  1. In a blender or any small chopper, add the cilantro, cumin seeds, lemon juice, green chilies, brown sugar and salt. Blend it well with 2-3 tbsp of water. Take it out in a bowl and add the mayo and mix it. Set aside in the refrigerator until you are ready to use.
Sweet potato strips
  1. Peel the sweet potatoes.
  2. Using a mandolin or lemon/orange stripper, make strips and set it on a paper towel or kitchen towel to drain the moisture out. Then you can bake it at 300 degrees until crisp or you can deep fry it.
SERVING
  1. Cut the avocados in half and take the seed out. Squeeze some lemon juice on the inside of the cut avocados and sprinkle with salt and pepper. Stuff it generously with the chicken mixture. Drizzle it with the cilantro cream and top it with the fried sweet potato.
Serve immediately.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2018/01/22/curry-chicken-salad-avocado-boats/