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Curried Chicken Salad on Nan


From the Kitchen of: Pepper
Source:  Sun Herald Newspaper June 2004

Note: Nan bread is available at Indian restaurants and Indian markets and
specialty stores. You may substitute pitas or large flour tortillas if you
can't find nan.



Place chicken legs, chicken stock and chopped lemon grass in a medium
saucepan. Bring the stock to a gentle simmer over low heat. Poach the
chicken for 30 to 40 minutes until cooked through. Remove from the stock
and cool. Remove the skin and bones and shred the meat into bite-sized pieces.

While the chicken is cooking, stir together the yogurt, lime zest, lime
juice and curry powder. Add the green onions, red pepper, celery, chopped
cilantro and salt. Gently stir in the shredded chicken.

Place the nan in a 350-degree oven on the rack and heat until warm but
still flexible, 1 to 2 minutes. Do not allow it to crisp.

Place each piece of nan on a plate and spoon one-half cup of chicken salad
on top. Sprinkle with 1 tablespoon chopped peanuts and lay 2 sprigs
cilantro on top, extending out the sides. Roll the nan around the filling.

Serves 4.