This is a salad with raw vegetables so leftovers can’t be reheated. However, if you feel like you have more potato chicken curry than you can consume in a single meal, store it without vegetables. Reheat in an oil-free pan over low heat and assemble with freshly cut cucumber, bell pepper and lettuce.
Course Main Course, Salad
Cuisine Asian Fusion
Keyword Chicken Salad, Spicy
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
Author Connie Veneracion
500gramschicken breast fillets skin on or off, your choice
juice of one lemon
To complete the salad
To cook the chicken and potato curry
Marinate the chicken
Peel and chop the onion.
Wipe the chicken fillets dry with paper towels and cut into 1 ½ inch cubes.
Put the onion and chicken in a bowl, add the curry powder and salt, and mix well.
Boil the potatoes
Peel the potatoes and cut into 1 ½ inch cubes.
Boil water in a pot and add the salt and vinegar.
Drop the cubed potatoes in the boiling water and cook for 10 minutes.
Make the dressing
While the potatoes boil, finely chop the finger chili.
In a mixing bowl, whisk together the Japanese mayo, chili, lemon juice and pepper. Taste and add salt, if needed.
Prep the salad vegetables
Tear the lettuce into smaller pieces, rinse well and dry in a salad spinner.
Cut the cucumber into thin strips.
Core and deseed the bell pepper, and cut into strips.
Cook the chicken and potato curry
Heat the cooking oil in a pan and dump in the chicken curry mixture. Cook over medium heat, stirring often, for about five minutes.
Drain the potatoes and add to the chicken. Cook, stirring, for another five minutes.
Taste the chicken and potato curry and adjust the seasonings, if needed.
Assemble the potato chicken curry salad
Line four salad bowls with lettuce and top with the prepared cucumber and bell pepper strips.
Pile the potato chicken curry on top of the raw vegetables and drizzle in the prepared dressing.
Updated from a recipe originally published in September 25, 2020. Adapted from a recipe in Now You’re Cookin’ Potatoes, 2002 Rebo International b.v., Lisse, The Netherlands
Connie Veneracion's Chicken Potato Curry Salad May 14, 2021