Cooking with Curry - Sandwich and Soup

I love curry and in American culture I don't think we use it enough in our cooking.  Here are two recipes: curry chicken salad and curry cream of potato soup.

Curry Chicken Salad (makes 6 sandwiches)
Step 1 - Buy two rotisserie chickens from the grocery store and remove/shred all the meat and add to a large bowl. (this step is kind of gross so I didn't take pictures).

Step 2 - Rinse 1 cup of red grapes and split into halves and add to the chicken mixture.

Step 3 - Add a fourth of a cup of split almonds to the chicken mixture (I like to use almonds with a sugary glaze) 

Step 4 - Add 1 tablespoon of curry powder (**do not add any salt to this recipe - the chicken already has enough in it!)

Step 5 - Add a fourth of a cup to 1 cup of mayonnaise depending on how much you like the stuff. (To reduce fat use 2 tablespoons olive or truffle oil instead of mayonnaise).

Step 6 - Add a few cracks of pepper.

Step 7 - Toss the mixture and fill 6 large croissants with the filling.

Cream of Potato Soup - Sorry no Pics! (When I make this recipe to be paired with the sandwiches above I do not add the curry).

Step 1 - Saute 4 slices of bacon in a large pot until crisp in a teaspoon of olive oil.

Step 2 - Dice 1 medium onion while the bacon is crisping.  Remove the bacon and add the onion to the same pot you used for the bacon.  Saute onion over medium heat.

Step 3 - Slice 1 stalk of celery and add to the onion (depending on how much oil there was left after the bacon you may need to add a little olive oil at this time).  Continue sauteing over medium heat.

Step 4 - Dice two cloves of garlic and add to the mixture.  (reduce heat to low). (**If you are not pairing this soup with the curry chicken salad, go ahead and add 1/2 Tablespoon of curry powder at this time**).

Step 5 - Add salt and cracked pepper.  (about a teaspoon of each).

Step 6 - While the onion mixture is sauteing peel 6 small to medium potatoes and cut into bite size chunks.  Add the potatoes to the onion mixture, and bring heat back to medium heat.  Saute for 2 minutes.

Step 7 - Add 2 - 14.5 oz of chicken or vegetable broth and one cup of water, and allow the mixture to simmer until the potatoes are fork tender.

Step 8 - Add 1/4 cup of half and half mixed with a tablespoon of all purpose flour.  Allow the mixture to simmer until the broth reaches the consistency you like. 

Step 9 - Add 1 Tablespoon of dried basil.

Step 10 - Ladle soup into a bowl and let your guests garnish with crispy bacon, cheddar cheese, and sour cream.  (**if you are worried your guests won't like curry in there soup instead of adding it in step 4 you could mix the curry with the sour cream**).

Note ** This dish could easily be made into a vegetarian dish by using butter or olive oil instead of bacon to saute the vegetables,  you could use crispy breaded onions for a garnish instead of bacon, and of course vegetable broth instead of chicken broth.

Note ** To reduce fat - don't add the half and half.