Stuffed Avocado with Curried Chicken
The stuffed avocado with curried chicken is a modern dish that blends global culinary influences, likely emerging in health-conscious and fusion cuisines in the late 20th or early 21st century. Here’s a breakdown of its origins:
- Avocados in Cuisine
- Avocadoshave been a staple in Central and South American diets for thousands of years, especially among the Aztecs and Mayans.
- In the U.S., avocados became popular in California cuisine, especially in the 1970s and 80s as health food trends grew.
- Curried Chicken Influence
- Curried chickenhas Indian origins but has been widely adopted in British and Caribbean cuisines. In the U.S., it became popular through dishes like “Coronation Chicken” (UK, 1953) and various curry salads.
- Curried chicken salads gained traction in delis and cafes in the 1980s–90s as flavorful, exotic, and protein-rich lunch options.
- Fusion of the Two
- The idea of stuffing avocado halveswith various fillings (shrimp, tuna, egg salad) likely started in health and spa cuisine in California in the late 20th century.
- Combining curried chicken with avocadolikely arose from the need for low-carb, high-protein meals during the Paleo, Keto, and Whole30 diet booms in the 2000s–2010s.
Summary
The stuffed avocado with curried chicken doesn’t have a single point of origin but is a product of:
- Latin American produce (avocados),
- Indian and British culinary influence (curried chicken),
- And California-style health and fusion cuisine.
Serves: 2
Prep Time: 15 minutes
Cook Time: 0 minutes (if using pre-cooked chicken)
Ingredients:
- 2 ripe avocados, halved and pitted
- 1 ½ cups cooked chicken breast, shredded or chopped
- ¼ cup plain Greek yogurt (or mayo for a creamier version)
- 1 tsp curry powder
- ½ tsp garlic powder
- 1 tsp honey or maple syrup (optional for balance)
- 1 small celery stalk, finely chopped
- 2 tbsp red onion, finely chopped
- 1 tbsp fresh cilantro or parsley, chopped
- Sea salt and pepper to taste
- Squeeze of lemon or lime juice (to prevent avocado browning)
Instructions:
- Prepare the filling:
In a bowl, mix chicken, Greek yogurt, curry powder, garlic powder, honey, celery, onion, and herbs. Add sea salt, pepper, and lemon juice to taste. Stir until well combined. - Prepare the avocados:
Scoop out a little of the avocado flesh (optional) to make more room for the filling. Dice the scooped-out flesh and mix it into the chicken filling. - Stuff the avocados:
Spoon the curried chicken mixture into each avocado half, mounding it nicely. - Serve:
Serve immediately as a light lunch, snack, or appetizer. Garnish with extra herbs or a sprinkle of paprika if desired. Thank you for trying this recipe. Please let me know how you liked it. If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good chicken page.
Stuffed Avocado with Curried Chicken