Sunday, October 11, 2015

Chicken pumpkin curry sliders

There was a minor mental work-up to the event. I made sure I gathered all the ingredients, put on my apron, and decided I would test a new recipe. What a joke! It took about 5 minutes to put the thing together and about 5 minutes to cook. I am now eating one of these (super delish) sliders while writing this post. I cooked, worked out the adaptation of a new recipe, and it is a success. Can I milk it a bit and say I slaved over the hot stove, blah, blah, blah? It’s so easy and so good—make it and thank me later. By the way, I have to point out that it’s also a paleo recipe. I think something is wrong with me and I'm entered an alternative universe where the person who seems to be me is cooking paleo. But the fact that my hands smell like curry powder is a blessing.

This is an adaptation of a recipe I found at the gym. The only notation I have for the source is PaleOMG. (The photo is mine.) Thanks for the inspiration, whoever you may be.

Chicken Pumpkin Curry Sliders

1 pound ground organic white meat chicken

¼ cup canned pumpkin puree

¾ cup almond flour

2 tablespoons curry powder (I used Penzey’s Maharaji Curry Powder)

1 clove garlic, minced

1 shallot, minced

½ teaspoon sea salt

¼ teaspoon black pepper, freshly ground

2 tablespoons olive oil
Mix ground chicken, pumpkin, almond flour, curry, garlic, shallot, salt, and pepper. Mix well and form into balls (about the size of a lacrosse ball).
Heat olive oil in large sauté pan over medium-high heat.
When oil is heated, drop the chicken mixture balls into the pan. When the bottom of the balls begins to brown, flatten with a spatula, cook one minute, and flip. Cook second side for about 3 minutes.
It made 5 decent-sized sliders but I think you could make them either larger or smaller, depending on how you plan to use them. (One thought I had was to make them smaller and serve as an appetizer with some sort of chutney or another sauce.)

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