The Creamy Chicken Curry Mix served with a baked potato is a staple in nearly every restaurant or cafe in Sweden, beloved by many for both lunch and dinner. Though not the healthiest choice, it was a frequent indulgence of mine during outings with friends. Now in the UK, I find myself missing it on menus. However, that doesn't deter me from preparing it myself. Here's a delicious recipe for this chicken curry mix. It's not just for baked potatoes; it also makes a great filling for a baguette, perfect for school, work, or a delightful cold picnic treat.
Serves: 3
Ingredients:
2 chicken breasts
1 tsp curry powder
1 dl mayonnaise
2 dl Greek yogurt (add more if needed)
2 tbsp Swedish cucumber relish (Boston Gurka mix)
2 tsp Dijon mustard
1.5 tbsp curry powder (add more if needed for the mix)
1 diced red onion
1 diced red bell pepper
A few diced sugar snaps
2 dl sweet corn
Salt and pepper to taste
1 tsp paprika powder
2 tbsp oil
3 large baked potatoes
Method:
Begin by thoroughly cleaning and dicing the chicken breast. Sauté it in 2 tablespoons of oil over high heat, seasoning with salt, pepper, and 1 teaspoon of curry powder. Once browned, set it aside.
2- Rinse the onion, sugar snaps, bell pepper, and sweet corn, then chop them into small pieces. Place them in a bowl that won't be discolored by the curry powder. Season with salt and pepper to your liking, add 1.5 tablespoons of curry powder, and combine everything thoroughly.
3. Add the mayonnaise, yogurt, paprika, and more curry powder if necessary, along with the cucumber relish, and mix thoroughly.
4. Once the creamy mixture is prepared and the chicken has cooled slightly, incorporate the chicken into the creamy mixture.
5. Serve the creamy chicken mixture alongside a hot baked potato.
Enjoy!
No comments:
Post a Comment