Curried Chicken Salad
Curried Chicken Salad Sandwich

Each week our proprietor hand selects from the freshest ingredients, including Zoe’s Sustainable Deli Meats, Acme Bread, fine imported cheeses, boldly-flavored condiments, and locally-sourced vegetables to create a featured sandwich special. The specials will be announced online and posted on the chalkboard in the store.

For the week of Monday, October 31st through Saturday, November 5th, we are featuring a curried chicken salad sandwich with pickled raisins, sliced apple, celery, green onion & baby lettuces on Acme Ciabatta. $9.50

News

Oakland Beer Festival
Come to Old Oakland this Saturday, August 13th from noon to 5pm for the inaugural Oakland Beer Festival, featuring over 25 local and international breweries, local restaurants, live music, and more! Ratto’s will have a table in front of the store where we’ll be selling $5 sandwiches and salads, and we’ll have live jazz from 12:30-4:30. Go to www.oakbeerfestival.com to get tickets and more info.

Recipes

Make this quick, delicious and simple recipe when time is of the essence!

Weeknight Chicken Curry-In-A-Hurry

Serves 4-6
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
Allergy Milk
Dietary Gluten Free
Meal type Main Dish
Misc Freezable, Gourmet, Pre-preparable, Serve Hot
Prepare this delicious and quick-to-prepare dish when you're short on time, but want a delicious and hearty meal.

Ingredients

  • 3 tablespoons olive oil
  • 2 small onions (roughly chopped)
  • 1 teaspoon salt (plus more to taste)
  • 3 tablespoons Vadouvan curry powder (OR hot curry powder)
  • 2 teaspoons garam masala
  • 1/2 - 1 teaspoon crushed red pepper flakes (to taste)
  • 1 tablespoon Mutti double concentrate tomato paste
  • 1 cup chicken broth
  • 1.5 cups canned crushed tomatoes
  • 1.5lb skinless chicken (thighs or breasts or combo)
  • 1 can chicpeas (15 oz can) (drained and rinsed)
  • 1/2 cup carrots (cut into julienne/matchsticks)
  • 1/2 jar Boat House pickled raisins (1/2 cup) (or more, depending on how sweet you like it)
  • 6oz plain yogurt
  • 3 tablespoons chopped cilantro
  • freshly ground black pepper
  • cooked basmati rice (hot and ready to serve)

Note

The addition of pickled raisins turns this weeknight curry into something special!

Directions

Step 1
Heat the oil in a large pot or Dutch oven over medium high heat. When hot, add the onions and salt. Sauté, stirring occasionally, for 10-12 minutes, until the onions take on some color. If the onions seem to be browning too quickly, turn down the heat.
Step 2
When ready, add the curry, garam masala and chili flakes and cook the spices, stirring frequently for 2-3 minutes
Step 3
Add the tomato paste and cook another 2-3 minutes then add the broth and tomatoes scraping up the brown bits. Turn up the heat and bring the mixture to a boil.
Step 4
Add the chicken, chickpeas, carrots, and pickled raisins. Lower the heat to a simmer, cover and cook for 15-18 minutes, stirring occasionally, until the chicken is cooked through.
Step 5
Remove lid and stir in the yogurt, 2 tablespoons of the cilantro and ½ teaspoon freshly ground black pepper.
Step 6
Serve over the basmati rice and garnish with the remaining cilantro