Curry Chicken Salad Avocado Boats with Cilantro cream

This madras curry chicken salad avocado boats are so healthy and equally delicious, perfect with the cilantro cream.  Just the right balance for the non-carb days or any day.

Curry is not a thing in Indian cuisine.  Every recipe calls for a mix of spices, each family has their blend.  So there’s nothing like curry, every recipe has it’s own name.  There are many reasons for the word curry, you can read it HERE. Now, just for the convenience, we call it chicken curry or Andhra curry or Egg curry.

I’ve been an avocado fanatic lately – as we eat at least 3 a day as a family. So I couldn’t resist the urge to turn them into a complete meal, inspired by this amazing dish I had in La Costanera , a Peruvian style restaurant.  Been the picky eater that I am, I was smitten with the buttery green fruit (yes fruit!) which was filled with a moist delicious shredded chicken and a good spicy mayo.  And here is my version, curry chicken salad avocado boats with a spicy cilantro cream. Avocados are beautiful, nutrient-rich, loaded with healthy fats, and wonderfully versatile.

Among thousands of spice mixes is one popular one called Madras curry powder.  It’s quite earthy, not too spicy or hot, just the right balance of color and a smokey flavor to it.

To make the Curry Chicken Salad Avocado Boats:

The most popular spices that go into this Madras curry powder is:

Cumin seeds

coriander seeds

fenugreek seeds

cassia bark

green cardamom pods

black pepper

kashmiri chilies

curry leaves

turmeric

The amounts vary as to how you like your spice mix. I make mine with a little bit more heat, so I add  bydagi chilies.

This chicken is quite easy to put together and quite a healthy meal.

I think you guys are going to LOVE these boats, no matter which style you choose. They’re:

Quick (30 minutes)
Easy
Flavorful
Filling
Nutrient-rich& Absolutely delicious

If you make these curry chicken salad avocado boats, tag me on #foodfashionparty.

Curry Chicken Salad Avocado boats

 

Print

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

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: Ash

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.

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