Curry Chicken Salad
There’s something about the curry mixed with mayonnaise plus plump, sweet golden raisins that makes this version of chicken salad so popular. Its origin may stem from the cold chicken in a curry-cream sauce served to dignitaries at Queen Elizabeth II’s coronation in 1953, now called Coronation Chicken. Of course, curry is so prevalent in Britain because of its colonial past with India.
If you’re serving your curry chicken salad on top of lettuce, you might want to make this Easy Herb Crackers recipe. And consider serving the meal with a nice iced tea, such as our Mint and Lime Iced Tea recipe, and try this Shortbread Lemon Bars recipe for dessert.
- 1 quart chicken stock
- 2 whole chicken breasts, bone in and split
- ½ cups almonds, toasted and roughly chopped
- 2 tablespoons vegetable oil
- 1 tablespoon curry
- 1 cup mayonnaise
- 1/3 cup mango chutney
- 1 Granny Smith apple, cored and cut into 1/2 inch dice
- ¼ cup currants
- ¼ cup golden raisins
- 2 medium celery stalks, sliced thinly
1Bring stock to a simmer in a large saucepan. Add the chicken breasts in one layer and simmer, covered for about 15 minutes, or longer (depending on the size of your chicken) until cooked through. Remove from heat. The stock can be strained and kept in the refrigerator for later use up to 4 days.
2Once the chicken is cool enough to handle, remove skin from chicken and discard, remove meat with a sharp knife, or your fingers, and roughly chop into bite size pieces.
3Heat oil and add curry powder in a small sauté pan. When curry powder begins to sizzle, remove pan from heat.
4In a large mixing bowl, combine chicken, apples, curry oil, mayo, currants, raisins and celery. Season with salt and pepper. Place in serving bowl and sprinkle with chopped almonds.
5Serve as a side salad, in a wrap or sandwich or on lettuce cups.
© CBS Interactive. All Rights Reserved