Chop each chicken breast in half as if you were cutting a burger bun, so you are left with two thinner chicken escalopes.
Heat a pan over a medium-high heat with a generous drizzle of oil. Once hot, add the chicken and fry with a pinch of salt for 3 min on each side until golden and cooked through.
Once the chicken is cooked, remove the pan from the heat. Add the madras curry (spicy!), garlic and onion powder. Turn the chicken in the spices, then transfer everything to a plate (including the pan juices and spices). Refrigerate for 5 min until slightly cooled.
Meanwhile, chop the cashew nuts (see pro tip) and raisins roughly. Finely chop the chives (reserve some for garnish).
Once the chicken has cooled, chop it into cubes. Transfer it to a bowl (along with the oil and spices). Add the cashew nuts, raisins, chives, mayonnaise, sour cream and honey. Season with curry powder, salt and pepper. Mix well.
Separate the gem lettuce leaves and arrange them on a serving plate or among individual plates. Scoop the curry chicken salad over the top. Garnish with the remaining chives.
Prepare a creamy chicken pasta sauce for them and serve it with - pasta!
Not on a strict low-carb diet? Serve the curried chicken salad and the lettuce leaves as a sandwich filling.
This British staple was first cooked for the coronation of Queen Elizabeth II in 1953.
Cooking Time: 20 min
Cals 604 · Prot 38 · Carbs 26 · Fat 39
Gluten-Free
This British staple was first cooked for the coronation of Queen Elizabeth II in 1953.
Cooking Time: 20 min
Cals 604 · Prot 38 · Carbs 26 · Fat 39
Gluten-Free
Chop each chicken breast in half as if you were cutting a burger bun, so you are left with two thinner chicken escalopes.
Heat a pan over a medium-high heat with a generous drizzle of oil. Once hot, add the chicken and fry with a pinch of salt for 3 min on each side until golden and cooked through.
Once the chicken is cooked, remove the pan from the heat. Add the madras curry (spicy!), garlic and onion powder. Turn the chicken in the spices, then transfer everything to a plate (including the pan juices and spices). Refrigerate for 5 min until slightly cooled.
Meanwhile, chop the cashew nuts (see pro tip) and raisins roughly. Finely chop the chives (reserve some for garnish).
Once the chicken has cooled, chop it into cubes. Transfer it to a bowl (along with the oil and spices). Add the cashew nuts, raisins, chives, mayonnaise, sour cream and honey. Season with curry powder, salt and pepper. Mix well.
Separate the gem lettuce leaves and arrange them on a serving plate or among individual plates. Scoop the curry chicken salad over the top. Garnish with the remaining chives.
Prepare a creamy chicken pasta sauce for them and serve it with - pasta!
Not on a strict low-carb diet? Serve the curried chicken salad and the lettuce leaves as a sandwich filling.
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