Curried Chicken Day

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By Chef Diane

You know my daddy always says you learn something new every day.  Well today was my day to learn about curry.  I always thought that curry was a yellowish powder you buy in the spice aisle at the store to season food with.  I never tried it, because it was spicy, and I just can't tolerate spicy foods.  But, today is Curried Chicken Day, and after doing so research I discovered that not only is curry a powdered spice, but it is also a form of cooking food.

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Curry comes from the word Kari, which means stir fry, but there can be a wet or dry curry, wet means in a type of gravy.  Curried dishes are more popular in the Indian and Asian regions, but their popularity continues to move around the globe.

That is why today is National Curried Chicken Day.  Below is a recipe for curried chicken and rice salad I found in Woman's Day magazine.  So add a little spice to your life and give it a try.

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CURRIED CHICKEN AND RICE SALAD

Ingredients:

1 cup(s) uncooked converted white rice

2 teaspoon(s) curry powder

Creamy Curry Dressing:

1/3 cup(s) low-fat mayonnaise

1/3 cup(s) plain low-fat yogurt

2 teaspoon(s) curry powder

1/4 cup(s) bottled mango chutney, chopped if pieces are large (optional)

4 cup(s) torn green leaf lettuce

2 cup(s) strips skinned cooked chicken breasts (see Note)

2 cup(s) ripe cantaloupe chunks

1 cup(s) seedless green grapes, halved

1 cup(s) thinly sliced red onion

Directions:

1.    Bring 2 cups water to boil. Stir in rice and curry powder. Cover, reduce heat and simmer 20 minutes until rice is tender and water is absorbed. Cool rice by rinsing briefly with cold water. Drain well.

2.    Meanwhile mix Dressing ingredients in a small bowl.

3.    Put remaining ingredients in serving bowl. Add rice and toss to mix. Serve Dressing at the table to spoon on salad.

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