Tag Archives: curry

Curried Chicken Salad


Hola, Friends!

It’s been extremely busy for me the last few months. I actually even just had foot surgery on one foot for a heel spur and plantar fascitis three days ago. I am pretty bored as I try to take it easy and stay off my feet. I hope this works so that I can be pain-free!

I think I have mentioned before that my husband loves the Costco roasted chicken. I had been getting pretty tired of seeing it on the kitchen table when I would come home from work, but it really is a blessing sometimes-especially during the busy holiday season.It’s nice to have some cooked chicken on hand sometimes to make a quick meal.

About three years ago I was introduced to Curried Chicken Salad at a work event. OMG–I was in love! I had to find a good recipe for it and I did!



This picture isn’t that pretty but when you have it on your plate the color is just amazing!

Curried Chicken Salad

  • 3 pounds cooked chicken, shredded or diced
  • 1/4 cup diced red onion
  • 3 ribs celery, diced
  • 1/2 to 1 cup currants (optional) (I didn’t add currants)
  • 1/2 to 1 cup chopped peanuts or almonds (optional)(I used almonds)
  • 1-1/2 cups mayonnaise
  • 2-1/2 to 3 tablespoons curry powder, or to taste
  • Dash turmeric
  • Salt and freshly ground pepper, to taste


In a large mixing bowl, combine cooked chicken, red onion, celery, and most of the currants and nuts, reserving some for for garnish.

In a smaller bowl, whisk together mayonnaise, curry powder, turmeric and salt and pepper, combining until smooth.

Pour the mayonnaise mixture atop the chicken mixture and blend, working gently until chicken is fully coated. Refrigerate until use.

Spoon curried chicken onto greens or atop toasted rolls. Garnish with reserved currants and peanuts or almonds. Feeds 6 to 8.

I had my chicken salad on the skinny rounds and of course had to add some chopped jalapeños to it!

Have a fabulous Friday!



Recipe source Whole Foods Curried Chicken Salad




Coconut Shrimp Curry with Potatoes and Peas



I hope you are all having a great week! It’s a busy week this week with working late two nights and having to take care of a few other things. Things like Halloween Costumes! I am in the process of getting my Halloween costume all together. I did a quick try on of my costume for this weekend and I must admit it looks awesome! I can’t wait to go out and show it off! I am ready to do a little partying! Are any of you going out dressed up for Halloween? What are your costumes?

Who likes shrimp? Who likes curry? These two things were meant to be together!

These ingredients were meant to be married!

Coconut Shrimp Curry with Potatoes and Peas


coconut or canola oil
1 shallot, thinly sliced
1 garlic clove, finely diced
1 tablespoon curry powder
1 cup potatoes, diced into small cubes
1 small can coconut milk (about 6-8 ounces)
1 can of milk (use the empty coconut milk can to measure)
8 ounces shrimp, peeled and deveined (I used little shrimp)
1 medium tomato, diced
1 tablespoon tomato paste
1 tablespoon honey or sugar
1-2 teaspoons chili powder, or to taste
3/4 cup frozen peas
salt and pepper, to taste
In a large pan, heat oil and add curry powder, cook for about two minutes. Stir in garlic and shallot and cook for a minute. Mix in potatoes, then stir together with coconut milk and regular milk. Add shrimp, tomatoes, tomato paste, honey and chili powder. Cover and simmer for about 30 minutes, stirring occasionally.

Add frozen peas and cook for a few more minutes. Season with salt and pepper to taste. Serve with basmati or brown rice.

I didn’t have any brown or basmati rice so I just served it over white rice. I just fell in love with this dish. This is a repeat that I think I will try with some smaller sized scallops next time.



Curried Turkey with Potatoes and Peas



How’s it going?  I am in transition. My entire family is in transition. Transition is hard. I have been back to work and am still trying to get used to it. I have been so busy and feel like I have not gotten anything accomplished.  I have a tween that is growing up too fast. My two older children will be leaving for college within a week or so of each other. My house is a messy nightmare. We have college stuff all over the place. I feel kind of turned upside down. I just need to find the strength and patience to get everything together..my house and my emotions. I realize that I am not the only one that feels like this.It’s not that what I am going through is bad  it’s just…life… things that have to happen and are a part of life. There are a lot of people in this world that are going through worse and scarier issues. People losing their jobs, their homes , losing loved ones or going through major illnesses.I have been dang lucky in my life and I realize that but life in general is hard. I spoke to another mom yesterday that was going through worse things than me and we spoke about being positive about what is going on in our lives and to think positive that everything will work out fine. Thanks for listening…

POSITIVE, POSITIVITY ….I use these words a lot in my life…there is no other way to live other than with positivity and faith in your life…it’s the only way to get through it!


I am positive you will like this recipe.

Curried Turkey with Potatoes and Peas


  • 3-4 Tbsp vegetable oil
  • 1 pound ground turkey
  • 1 chopped onion
  • 2 chopped garlic cloves
  • 1-2 chopped fresh red chiles (optional)
  • A 1-inch piece of peeled ginger, grated fine
  • 1/2 cup water
  • Salt to taste
  • 1 Tbsp garam masala (or curry powder)
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 2 large Yukon Gold potatoes, peeled and cut into 1-inch chunks ( I used regular russet)
  • 2-4 Roma or other plum tomatoes, diced
  • 1 cup fresh or frozen peas
  • 1/2 cup (loosely packed) chopped cilantro or parsley


1. Heat the vegetable oil over medium-high heat in a large pot with a lid. When the oil is hot, add the ground meat, spreading it out over the pan. Try not to crowd the meat (you may need to cook in batches). Cook the meat without stirring, until it begins to brown.

2. Add the chopped onion and chiles. Stir and sauté for 4-5 minutes, or until the onion begins to color a bit. Sprinkle salt over everything.

3. Add the grated ginger and garlic, mix well and sauté for another 1-2 minutes.

4. Mix in the spices, water, and the potatoes. Stir to combine and cover. Turn the heat down to medium-low and simmer for 15-20 minutes, or until the potatoes are tender.

5. When the potatoes are tender, add the diced tomatoes and peas. Mix well and cover the pot. Cook 2-3 minutes. Add salt, if needed, to taste.

Right before you serve, mix in the chopped cilantro. Serve alone or with flatbread or white rice.

Yield: Serves 4.

Great over white rice and in a tortilla (of course!).

Have a positively beautiful day! I am throwing positivity vibes your way!



Inspired by http://www.simplyrecipes.com