Ok, so this is going to sound unusual, but it’s really good and easy to make. Inspired by various leftovers and craving for a quick curry, this dish uses a secret ingredient from the Chicken Curry Sub made by a local market called Swifty’s. Don’t tell anyone.
Cooked (rotisserie) chicken breast
Canned white beans
Thin sliced onion
Thin sliced garlic
Minced ginger
Coarse salt
Red pepper
Curry powder
Creamy Italian dressing
Safflower oil
Fresh spinach leaves
Heat a couple tablespoons of oil on medium heat and add onions. Let the onions sit so they start to caramelize, then toss. The “burning” is very much a part of the curry.
Once the onions are nicely browned, add in the garlic and ginger. Sprinkle with salt and red pepper. Sauté for a minute or two and add a generous helping of curry powder so that everything is well coated.
Chop the chicken into cubes and add to mix. Toss until coated and then do the same with the beans. By now, things should be heating up. Add a few tablespoons of water or stock and simmer.
As the liquid is reducing, add a tablespoon or two of creamy Italian salad dressing. Believe it or not, the vinegar and creaminess melds perfectly with the curry to make an instant sauce.
Stir just enough to make sure the dressing is fully incorporated and then serve hot over the fresh spinach. The leaves will gradually wilt under the hot curry as you are eating it.
Tip: Instead of serving over spinach, try this (without the beans) on a sub with white American cheese, lettuce, tomato and hot peppers for the true Swifty’s experience … or just go there!