For the chicken salad:
2 Cups of roasted chicken, chopped
1/2 Cup plain yogurt, or mayonnaise if preferred
2 TBL curry powder
1 Cup roasted, salted cashews
1/4 Cup golden raisins
1/4 Cup cranberries
cilantro leaves for garnish (optional)
For the popovers:
1 Cup chickpea (besan) flour
1/2 tsp salt
3 eggs (I use medium sized eggs)
1 Cup milk
1 tsp olive oil
1/4 tsp garlic granules
1/4 tsp black pepper
spritz of lemon juice (about 1/8 tsp)
Jumbo (6 muffin) muffin tin
Cooking spray
Mix all ingredients except cilantro for the chicken salad together. Set aside. If possible, prepare the chicken salad in advance. The flavors of the spices come out more fully after a day.
Preheat oven to 450.
In a separate bowl, gently wisk together all in ingredients for the popovers until a smooth batter forms. Grease the muffin pan; cooking spray makes this easy. Pour the batter equally into each of the muffin cups, about halfway.
Bake at 450 for 20 minutes. Then lower the heat to 350 and continue baking for 15 more minutes. Total bake time is 35 minutes.
Pop popovers out of the pan while still hot. Turn so that the side with a depression is up, and fill the "bowl" with curry chicken salad. Garnish with cilantro.
