This recipe comes from the Tampa treasures cookbook from the Junior League of Tampa. It's cookbook, of course, was a recent find at a used bookstore and it's become one of my favorites. I have fallen in love with all the wonderful local photos and light fresh recipes as Junior League recipes are famous for.
We're looking for something different to try. My husband likes curry but I am typically not a fan. Since I had extra nectarines and looking for a recipe to incorporate them, I decided to take a risk and make a recipe with curry.
I am absolutely in love with this recipe! The curry was mild enough to balance the other flavors. The garlic and ginger added a gentle kick. KApow!
Combined chicken, onion, celery top and salt in a large skillet. Pour in just enough water to barely cover chicken. Bring to boil; lower heat; cover. Simmer, turning once, until meat is no longer pink near bone, 15 to 20 minutes. Take off heat; leave chicken in broth until cool. Remove and discard skin and bones from chicken. Cut chicken into right strips; place in bowl; set aside. Strain broth; reserve 2 tablespoons broth; discard solids.
Make dressing: Heat curry powder, stirring constantly, in small skillet over low heat until fragrant. Add reserved broth, cook 30 seconds, remove from heat. Stir in mayonnaise, yogurt, ginger, garlic and red pepper.
Make salsa: in medium bowl stir together all ingredients. Add half of dressing to chicken; combine well. In another bowl put greens; toss with half of salsa. Divide greens equally among for serving plates. Mound chicken in the center; sprinkle with peanuts. Garnish with nectarine wedges and sliced green onion. Pass around remaining dressing and salsa. Do not make salsa too far ahead. Nectarines become soggy if left and salsa overnight.
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