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☀️ A tasty, appetizing and colorful summer salad? Here is my CURRY CHICKEN SALAD! Warm, cold or hot, it's always good and it's an excellent gluten-free recipe for celiacs! Olè!
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If the usual chicken salad has tired you, you should definitely try to replicate this variant:
a chicken curry with vegetables to lick your mustache! Stop the sad salads, let's put color in the kitchen!
#salad #chicken #curry
Today I want to give you two tips and advice on how to make the most of the chicken and vegetables that usually remain in the refrigerator. Let's give it a new life: lots of taste and an inviting appearance for a single dish different from the usual but very appetizing.
Also to be eaten as a second course based on vegetables and meat, my chicken breast salad garnished with quick curry sauce is the ideal summer recipe because it is a fresh, tasty and appetizing dish to keep fit before the costume test. 😉
The stir-fried vegetables, so colorful and crunchy, and the boiled or grilled chicken breast flavored with spicy curry give the dish all the flavor and taste it needs even when there is no appetite or the desire to stay in the kitchen, as usually happens. in summer.
If you haven't tried this tasty salad yet, you should do it again right away because it's really easy to prepare and good to eat.
What are we waiting for, let's go to the stove, because hunger makes itself felt!
🔥 PREPARATION:
00:00 Introduction to the recipe: Boiled chicken breast with curry sauce and sautéed vegetables
00:24 Come with me to the Trionfale market at Sandro's box 179 to buy fresh peas and asparagus, from Francesco for shitake mushrooms and from Giulia for chard, spring onions and strawberries
03:23 Ingredients
04:24 In a saucepan, cook the rice by placing it cold in equal proportions with the water. Salt the water
05:00 In a wok, put extra virgin olive oil, a clove of garlic and the peas. Add the green part of the spring onion that you have cut into strips and the stalks of the asparagus that you have cut into rings
08:02 Cut the tips of the asparagus into strips and season with salt, pepper and extra virgin olive oil
08:34 As soon as the first vegetables are cooked, set them aside. In the same sauce, sauté the chard by adding a drizzle of oil. Raise them as soon as they are ready
10:17 In the same wok, add a drizzle of oil and a clove of garlic and sauté the shitaki mushrooms. Season with salt to taste. Raise them and set them aside as soon as they are ready
11:40 When cooked, lift the rice and set it aside in a bowl. Add a drizzle of oil and mix to separate it
13:12 Pour water into the wok and, as soon as it boils, cook the chicken breast that you have cut into strips. Add the asparagus stems and salt to taste. When ready, keep it in a bowl
16:04 Cut the spring onion into slices and pour into the wok that you have cleaned together with the clarified butter and curry. Cook and add the water, the banana cut into large pieces, the kefir and salt to taste. Once everything is blended, blend it and keep it in a bowl
19:25 Serve the vegetables, strawberries, rice and chicken separately and garnish with the curry sauce
20:10 Let's get to know today's beer: Isabella from www.birraflea.com/site/shop/
21:50 Tasting moment: this delicious and original summer chicken curry salad speaks for itself! Flavors and colors that are good for the body and soul. Do it again and let me know 😉
🍝 INGREDIENTS:
Chicken breast
Jasmine rice
Asparagus
Peas
Shitaki mushrooms
Yellow beets
Spring onion
Strawberries
Garlic
Kefir
Banana
Curry
Clarified Butter
EVO oil from impresaagricolafratellilicari.it
salt
Pepper
SPECIAL THANKS 🙏
🐔 This recipe was created in collaboration with the community of W IL POLLO #wilpollo #ad
Website: www.vivailpollo.it/
Facebook page: / vivailpollo
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🥬 Box 179-194 from Sandro and Anna - Taccone Agricultural Company
🍄 by Francesco - Simona Bressan Farm
🌿 Box 018 from Giulia - Calvelli Agricultural Company
📍 Triumphal Market - Via Andrea Doria, Rome
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