Friday, February 7, 2014
Whole Foods and Chicken Curry
I am madly in love with Whole Foods. I'm not kidding. Chris and I go there on dates. It's my happy happy happy place.
But what I don't love about whole foods is I can blow my entire monthly budget there, and come home with exactly one sack of groceries. But one thing I can't resist at Whole Foods is their curry chicken salad . I'm not proud of it, but there have been times I've sat in the van with the kids watching a DVD in the backseat and I've eaten that yumminess straight out of the container..without a fork. Yup. I'm a nut. But y'all..After chasing to boys around all day, Mama gets hungry!
But good news!!! I found a recipe that is surprisingly easy and just as yummy as the stuff at WF.
As usual, here is the link to the original recipe: http://www.people.com/people/article/0,,20609982,00.html
And here is my tweaked version:
• 2 boneless, skinless organic chicken breasts
• 2 tbsp. curry powder
• ¼ cup real fruit jam-I used home made orange marmalade
• ¼ cup organic sour cream
• ¼ cup mayonnaise
• ¼ cup finely chopped organic celery
• Kosher salt and freshly ground pepper
1. Preheat oven to 350 degrees. (I ended up having to boil the chicken instead of bake, but I prefer baking)
2. Rub the chicken breasts with 1 tbsp. curry powder, sea salt and pepper, place them on a lightly greased baking sheet and roast until a meat thermometer registers 125 to 160 degrees in the thickest part, or until the juices run clear. This is usually about 35 minutes. Once the chicken is baked, throw it in your kitchen aid mixer. Yup! Your mixer. Turn the mixer on low speed and lock it. Let the mixer shred the chicken to the desired size you want.
3. After the chicken is shredded, throw in 1 Tablespoon curry powder with jam, sour cream and mayonnaise. Mix. Then add in the celery and salt and pepper and mix. And you're done!
This should keep in the fridge for about 5 days. Enjoy!!