chicken curry pasta
Remember how much I love pasta salad on picnics? Well this is a good one. I originally tried this at a tiny little restaurant off of Agios Sostis beach in Mykonos. At the time, I tried to convince the owner of the place to part with the recipe so I could recreate it in the winter months when I wasn't being a beach-bum, but that was a hard no-go on his end. So, instead I spent hours upon hours in the kitchen trying to recreate it for myself.
So I guess that means it's no longer his recipe....
After a bit of tinkering with it, I not only came up with the dish, but managed to make it even better (yep, no modesty here. Not today). This is by no means is an insult to the restaurant or its amazing chef (and really, the food there is very, very good), it's just a statement I'd like to make that I think with a bit of hard work & dedication, most things can be achieved.. Then again I adjusted the spices and ingredients to suit my tastes, so of course I'd think that, I catered to me after all.
I'll also say this, this makes an excellent midnight snack whilst sitting on the beach with a bonfire, a blanket, a couple decks of cards & some good company. That's all, nothing more.
Ingredients, chicken: - 3 chicken breasts (700g) - 3 tbs gluten-free teriyaki - 0.5 tsp garlic powder - 0.5 tsp ginger powder - 1.5 paprika - 1 tsp coriander - 1 tsp mustard powder - 1 tsp onion powder - 1 tsp pepper - 2 tbs olive oil
Ingredients, dressing: - 500g gluten-free farfalle (bowtie) pasta - 2 tbs greek yogurt - 2 tbs home-made mayo - 2 tbs honey - 1.5 tbs dijon mustard - 3 tsp curry powder - 0.5 tsp ginger - 2 tsp chives - salt & pepper to taste - 1 handful parsley, chopped finely - 1 tomato, chopped
Directions: - bring a large pot of water to a boil & cook the pasta. - whilst the pasta is cooking, combine all the ingredients for the dressing in a bowl & set aside. - when the pasta is ready & strained, transfer it into the sauce whilst it's still hot so that it absorbs the flavors better. - for the spices to be used on the chicken, combine them all in a single bowl & set aside. - season the chicken with salt & pepper as well as the spice mix. - add the olive oil to a frying pan & bring to medium heat. Once the oil is warm add the chicken & saute for 6 minutes per side until golden brown. - as soon as the chicken is ready, add the teriyaki sauce to the pan & turn off the heat immediately. - leave the chicken to rest in the hot pan with the liquid for five minutes. - remove chicken & slice, keep the liquid from the chicken. - the remaining sauce from the pan is to be added to the pasta & sauce mixture. Once this has been done, the sliced chicken can be placed on top of the pasta & served.
Helpful tips: 1. Whilst cooking the chicken, make sure not to burn it because the leftover liquid is going to be incorporated into the dressing for the dish. 2. Make sure to keep the pasta al-dente whilst cooking as it will be absorbing more liquid after the fact & will become overly soggy otherwise.
By the way...
If you're interested in the type of stuff I keep stocked in my kitchen or the equipment that I use regularly... here's a pretty comprehensive list.
Tools/ Equipment/ Machinery/ Ingredients:
Electric Scale - Etekcity - http://amzn.to/2xkKpQk
Hand Mixer - Kenwood - http://amzn.to/2xkjowh
Stand Mixer - Kenwood - http://amzn.to/2yqXPiH
Candy Thermometer - Etekcity - http://amzn.to/2xklw7k
Food Processor - Cuisinart - http://amzn.to/2xkkZqK
Blender - Kenwood - http://amzn.to/2xXQgwU
Silicone Spatula - Zyliss - http://amzn.to/2y3Srkw
Chef's Knife 8" - Miyabi - http://amzn.to/2fUtyRK
Pots & Pans:
Cast Iron Grill Skillet 10.5" - Lodge - http://amzn.to/2z2GPwi
Cake tins & Pie Plates:
Bunt Pan - Nordic Ware - http://amzn.to/2xjGB1N
Square Cake Tin - Patisse - http://amzn.to/2xkn5Ce
Springform cake tin 22cm (9”) - Farberware - http://amzn.to/2xkdQ4T
Ceramic Pie Plate- Emile Henry - http://amzn.to/2gex5qR
Cupcake Tin - Wilton - http://amzn.to/2xkp4GG
Tart Tin Loose Bottom 9.5” - Patisse - http://amzn.to/2xje3u2
Non-Slip Pipping Bags - Pastry Gear - http://amzn.to/2fLxAZ0
Pipping Tips - Wilton - http://amzn.to/2yJVPy1
Food Gels - Wilton - http://amzn.to/2kpOCky
Fondant Smoother - Wilton - http://amzn.to/2xkyZRl
Fondant Rolling Mat - The Mat - http://amzn.to/2y2bg76
Active Dry Yeast - Bob's Red Mill - http://amzn.to/2gcC2R4
Almond Flour - Bob's Red Mill - http://amzn.to/2xkP3xI
Arrow root - Bob’s Red Mill - http://amzn.to/2ycT0WF
Baking Powder - Bob's Red Mill - http://amzn.to/2xkJz5U
Bicarbonate of Soda - Bob's Red Mill - http://amzn.to/2yL7Lj4
Brown Rice Flour - Bob's Red Mill - http://amzn.to/2z1MUt1
Buckwheat Flour - Anthony’s Organic - http://amzn.to/2xjRS6T
Flaxseed Meel - Bob's Red Mill - http://amzn.to/2ybK0Rm
Millet flour - Bob’s Red Mill - http://amzn.to/2iBZqYw
Oat Flour - Bob's Red Mill - http://amzn.to/2fNUuyZ
Potato Starch - Bob's Red Mill - http://amzn.to/2yKpYgH
Quinoa Flour - Amisa Organic - https://amzn.to/2oyWVg9 Sorghum Flour - Bob's Red Mill - http://amzn.to/2yClSf5 Sweet Soy Sauce - Kikkoman - https://amzn.to/33gZrXC Sweet White Rice Flour - Bob's Red Mill - http://amzn.to/2y2xmXK
Tapioca Starch - Bob's Red Mill - http://amzn.to/2xjv879
Vanilla Extract Organic - Simply Organic - http://amzn.to/2xXdt2e
Vanilla Beans - Vanilla Products - http://amzn.to/2yLMqWQ
White Flour GF - Dove's Farm - http://amzn.to/2z1b5I1
Xanthan Gum - Bob's Red Mill - http://amzn.to/2zoYxuC
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