I’ve steered clear of designing a traditional American style curry powder because there are so many very good blends on the market. However, I recently started buying spices from a local importer who exclusively imports spices from his native Sri-Lanka. And, WHAT AMAZING SPICES they are! All single-origin and grown with organic methods (though not certified, as many of you know certification is costly and small farms have a difficult time affording it). In Americana Curry I’m using their Turmeric, Ginger, and Black Pepper. They are all rich and aromatic. The Ginger has the sweet heat you expect without any of the bitterness you may get from other sources. The Turmeric is rich, mellow and full bodied. With floral tones and an intense (but not sharp) pungency their Black Pepper is without a doubt the best black pepper I’ve ever used and I’ve been in the spice business for 20 years!
So, how could I not look for blends to feature these wonderful spices? And I’m glad I did. I love how Americana Curry has turned out—freshly toasted and ground, it’s a fragrant blend full of flavorful spices and with just a touch of cayenne it’s not what you’d call hot. When you think of this blend think summery Curried Chicken Salad, Deviled Eggs (or Egg Salad), a simple Chicken or Lamb Curry, or even a nice vegetable dip. I saw a Curried Zucchini Soup recipe that I’m dying to try with the Americana Curry and my home-grown zucchini—I’ll let you know how it turns out!
Curried Chicken Salad
- 4-5 Boneless, Skinless Chicken Thighs, whole
- Juice of one or two lemons or limes
- 2-3 Stalks of Celery
- 3 Scallions (or to taste)
- 1/4 Cup Raisins (Golden if you can)
- 1/2 Cup Slivered Almonds
- Curried Mayonnaise to taste (recipe below)
Make the Curried Mayonnaise, recipe below, and refrigerate until ready to use.
In a large skillet poach the chicken in water and the lemon/lime juice. I simply put a couple of inches of water in the skillet, add the juice, chicken thighs and bring to a boil. I then reduce it to a simmer and let them cook until they are done (20-ish mins). They are done when they are no longer pink or releasing pink juices (185 degrees).
When the chicken is cooked, remove from the skillet and chop into bite sized pieces (or the size you like best for chicken salad). Place the cut-up chicken in a bowl, cover and refrigerate until fully cooled.
While the chicken cools; chop the celery, and scallion place in a mixing bowl. Dry roast the slivered almonds on the stove-top in a cast iron or other heavy skillet until they are fragrant and lightly golden. Place in the mixing bowl with the celery and scallions. Add the raisins.
When the chicken is fully cooled add it to the mixing bowl with the celery etc. Mix well. Add Curried Mayonnaise to your taste (I use A LOT and am too embarrassed to tell you just how much I use!). I prefer to eat it straight out of the bowl!
Use this recipe for a super delicious dressing for Curried Chicken
Salad, Veggie Dip, Egg Salad etc. (I’ve even used it in a cold
cauliflower and pea salad I made for my vegetarian husband- yum!)
(Adapted from The New Basics Cookbook, by Julee Rosso & Shelia Lukins)
- 1 TBL Olive Oil
- 1/2 Onion, finely chopped
- 2 TBL ReginaSpices Americana Curry
- 1/2 Cup Mayonnaise
- 1/3 Cup Yogurt (or Sour Cream)
- Juice of a Lime
- 3 TBL Major Grey's Chutney
Heat the oil in a small skillet over low heat. Add the onion and gently cook until it is soft (about 10min). Add Americana Curry and cook an additional 5 min (if it's very dry add a touch more oil--I like it to be verging on a paste). Set aside and let it cool.
When the onion curry mixture is completely cool; mix in the remaining ingredients.