For the Love of Curry! And Grapes!
I love curry. I don't know if I have always loved it or if it was a direct result of my three month stay in India. I don't really recall my mom preparing anything with a curry flavor so I am leaning toward the summer I spent studying in India. The heat was intense; the food had intense flavors, and I enjoyed every minute and every bite!
It was my love of curry that caused me to buy another cookbook. Since I always need more than one reason to add another cookbook to the collection, I must mention that I love grapes, also. In the summer grapes are a great crisp, sweet treat. They are refreshing. There is always an abundance of grapes available in the summer. Why wouldn't I need a cookbook that features grapes and has tasty looking pictures and recipes?
Green Black Red Recipes for Cooking and Enjoying California Grapes has beautiful photography inside, featuring grapes! It has multiple ways to use grapes as an ingredient in cooking. (Check out the link. The cookbook has been digitized and is on Google Books!) I picked it up because there was a Curried Chicken Salad recipe inside! The recipe is simple and I loved all of the ingredients. I did tweak the recipe just a bit. I increased the amount of mayonnaise to a scant 3/4 cup, and the chutney to 3 Tablespoons. I also reduced the amount of curry to 1 teaspoon. (I love curry but there is a limit!) I would suggest that you add the curry in small amounts until you get the balance that is just right for your palate.
Curried Chicken Salad
Makes 4 cups
12 ounces cooked chicken, diced (3 cups)
1 medium red apple, diced (1 cup)
3/4 cup green, red, and/or black grapes, halved
1 medium celery stalk, diced
1/4 cup blanched slivered almonds (optional)
1/2 cup mayonnaise, or plain yogurt, or any combination of the two
2 Tbsp mango chutney
1 Tbsp curry powder
1/2 tsp salt
1/2 tsp pepper
Fresh cilantro sprigs and sliced green onions for garnish (optional)
In a large bowl, combine the chicken, apple, grapes, celery, and almonds, if using. Add the mayonnaise, chutney, and curry powder and stir to mix and evenly moisten. Season with the salt and pepper. Keep refrigerated until ready to use. Serve garnished with cilantro and green onions, if desired.
This made a great light luncheon dish. It was very flavorful. The Kitchen Gnome approved! It is another keeper! So, did I need the new cookbook, definitely. The Curried Chicken Salad was scrumptious!