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Curry Chicken Salad Recipe

1 quart chicken stock
2 whole chicken breasts, bone in and split
1/2 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
1/4 cup currants
1/4 cup golden raisins
2 medium celery stalks, sliced thinly


Bring 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. Once 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. Heat oil and add curry powder in a small saute pan. When curry powder begins to sizzle, remove pan from heat. In 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. Serve as a side salad, in a wrap or sandwich or on lettuce cups.

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