Curry Chicken Salad. It is an amazing dish that you can serve “naked”, with croissants, Hawaiian bread, any bread really, crackers. It doesn’t matter. You will get raves!!
The key ingredient is curry powder. You would think that the curry powder is from Indian, right? Suprise! It’s not. It’s a British “invention”, if you can call it that.
You know, the Brits governed in India for quite some time. They took a liking to the food, but were put off by the variety of spices used in the dishes. What, you mean I have to use a little of all of these? Are you nuts? So they got ingenious.
To replicate the Indian dishes at home, they came up with a blend of spices to imitate the dishes, without all the fuss. You can find a whole variety of curry powders. Find one you like, and use that. I use Penzeys Spices, Maharajah Curry.
Curry Chicken Salad is a good way to introduce curry to the timid. Turmeric is the ingredient which gives the signature rich yellow color. You can find curry powder with a little heat, sometimes called Madras curry powder.
Once you’ve mastered the Curry Chicken Salad, branch out to other dishes. Expand your horizons!
P.S. This recipe makes a large amount. It can be easily cut in half.
Curry Chicken Salad
Ingredients
- 1 Roast chicken, meat pulled and chilled
- 2 Tbsps Oil
- 2 Tbsps Curry Powder
- 2-2 1/2 cups Mayonnaise
- 1 bunch Green Onions, white finely chopped, greens sliced
- 1 Apple, peeled, chopped Pink Lady is my favorite
- Seedless Grapes, halved, quartered if large
- 1 large handful Pecans halves, roasted, chopped
Instructions
- Heat the oil in a small skillet until just about smoking. Remove from the heat. Wait approximately 30 seconds, then add the curry powder swirl or stir to blend. There will be a little sizzle, as the curry powder roasts and releases aroma. Set aside to cool.Stir into mayonnaise.Chop or shred chicken. Combine all ingredients in a large bowl. Start with 1 1/2 cups of mayonnaise. Add additional mayonnaise if necessary.Chill. Serve.
Was thinking today I needed to ask you what it was you did with the curry powder. I’ll be making curry chicken salad tomorrow!
Now you know! Let me know how it goes. Of course, you did have an in person demo!
It was delicious – I need to make a pilgrimage to Penzey’s!
Yum!!!!
This dish was wonderful. Thanks for posting the recipe!
Yum, Cid! I had Curry Chicken Salad for dinner in Hospital last night. Tasty but dry chicken. Nice and saucy though. They added cantaloupe which was juicy. I especially liked the bites with a little chunk of sweet pineapple. I have also served in hollowed pineapple halves.
Another version we like is to dilute mayo with a little Greek yogurt.
Also delish with crumbled bacon
Served with sweetbrown bread with raisen…you find it near baked beans. Toast it, whipped cream cheese…just adding variety!