This was a new recipe for me. Usually I try and follow a new one to the letter, but it was really hot and there was no way I was going to roast a chicken for this. I had a pound of boneless, skinless chicken thighs, which I diced and stir fried with a tablespoon of olive oil and about 1/2 a teaspoon of curry powder (or more to your taste).
I also added some red and green peppers for color and served it over mixed greens. To cool it faster, we placed it in the freezer for 15 minutes.
From start to finish, it took less than half an hour and the results were fabulous.
from: Much Ado About Noshing (Tudor Guild of the Oregon Shakespeare Festival)