Sunday, March 23, 2008

Starbucks reinvented

So when I was in LA, I decided to try and pick up some food before going to the airport. I was running kind of late, so Starbucks became my only option aside from whatever they had at the airport (which is always $5 more expensive than it should be!). To my surprise, I picked up a really great cold curry chicken salad on couscous and now I've been dying to find it again.

Starbucks describes it as a white chicken in a Thai-style curry made with mango, coconut, and diced pineapple, lime, cilantro, bell peppers, and apples on a bed of coucous. Delicious.

I tried to search for a recipe, and yahoo answers brought up this one that seems to originate in England (read the recipe and you'll see why!) A few modifications (no apricots) and the addition of some curried mayo with apples and celery with a jaunt in the fridge, and I found a pretty good substitute. Now I just need the couscous!

Cooking time: 45 minutes
Serves: 4
This fruity chicken curry dish is sure to set the taste buds tingling. This recipe is ideal for entertaining, as preparing it the night before will make it taste even better!

4 British chicken skinless chicken fillets, cubed
2 tbsp malt vinegar
1 tsp curry powder
1/2 tsp ground cumin
1/2 tsp ground coriander
¼ tsp turmeric
1 clove garlic, crushed
½ inch ginger, crushed
2 tbsp brown sugar
2 tbsp oil
1 large onion, sliced
a handful of semi dried apricots chopped
1 clove
¼ tsp peppercorns

1. Mix the vinegar, curry powder, cumin, coriander, turmeric, garlic, ginger and sugar together.

2. Add the chicken and mix. Leave to marinate for 20 minutes.

3. Heat the oil in a large pan and add the onions. Cook until beginning to colour golden.

4. Add the cloves and peppercorns and colour for 30 seconds.

5. Add the chicken and marinade into the pan with the onions and simmer for 30 minutes or until the chicken is cooked thoroughly.

6. Add the apricots, cover and cook for a further 15 minutes.

7. Serve with pilau rice and chutneys.

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