Curried chicken salad on nan
This curried chicken salad is more reminiscent of Southeast Asian curries than of Indian ones, with flavors of lemongrass, lime, green onion and cilantro. Instead of bland chicken breast poached in water, dark meat is simmered in flavorful chicken stock with lemongrass. The dressing for the salad is bound with yogurt, rather than mayonnaise.
Use good-quality Indian curry powder rather than a supermarket brand. For textural fun, sprinkle chopped peanuts over the salad, add some cilantro leaves with stems, and roll up the mixture into freshly baked nan.
From the story: Make them a sandwich
Place chicken legs, chicken stock and chopped lemon grass in a medium saucepan. Bring the stock to a gentle simmer over low heat. Poach the chicken for 30 to 40 minutes until cooked through. Remove from the stock and cool. Remove the skin and bones and shred the meat into bite-sized pieces.
While the chicken is cooking, stir together the yogurt, lime zest, lime juice and curry powder. Add the green onions, red pepper, celery, chopped cilantro and salt. Gently stir in the shredded chicken.
Place the nan in a 350-degree oven on the rack and heat until warm but still flexible, 1 to 2 minutes. Do not allow it to crisp.
Place each piece of nan on a plate and spoon one-half cup of chicken salad on top. Sprinkle with 1 tablespoon chopped peanuts and lay 2 sprigs cilantro on top, extending out the sides. Roll the nan around the filling.
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