Curry Chicken Salad Recipe Recipe

Name: Curry Chicken Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Bring stock to a simmer in a large saucepan.
2
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.
3
Remove from heat.
4
The stock can be strained and kept in the refrigerator for later use up to 4 days.
5
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.
6
Heat oil and add curry powder in a small saute pan.
7
When curry powder begins to sizzle, remove pan from heat.
8
In a large mixing bowl, combine chicken, apples, curry oil, mayo, currants, raisins and celery.
9
Season with salt and pepper.
10
Place in serving bowl and sprinkle with chopped almonds.
11
Serve as a side salad, in a wrap or sandwich or on lettuce cups.

733

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 quart chicken stock, 2 whole chicken breasts, bone in and split, 1/2 cups almonds, toasted and roughly chopped, 2 tablespoons vegetable oil, and more.

Yes, Curry Chicken Salad Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Curry Chicken Salad Recipe

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