Sunday, April 10, 2011

Curried Chicken Salad


Contessa's pic. 
Josh really likes Indian food, but I haven't found anything that I can't live without at an Indian restaurant. I guess I can keep trying new things, but until then I figured I could try some curry recipes at home. I stumbles upon a Barefoot Contessa episode last week where she was making curried chicken. You can find the recipe here. Everything she makes looks amazing, so I thought I would try it. Josh really liked it, so I'll be making it again. I used a rotisserie chicken, omitted the celery, and didn't use quite as much curry as she suggested (I read the recipe wrong and noticed too late to add the extra curry). The next time I make it, I 'll use the recommended amount of curry and see what happens. Also, the raisins seemed like a strange addition, but they were pretty fantastic.

Curried Chicken Salad
-3 whole chicken breasts (bone in, skin on)
-olive oil
-Salt and pepper
-1 1/2 cups mayo
-1/3 cup dry white wine
-1/4 cup chutney (recommended: Major Grey's)
-3 TBS curry powder
-1 cup medium-diced celery (2 stalks)
-1/4 cup chopped green onions
-1/4 cup raisins
-1 cup whole roasted, salted cashews (chopped)

1. Preheat oven to 350 degrees. Place chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from bones, discard the skin, and dice the chicken into large bite-size pieces. 

2. For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor. Process until smooth. 

3. Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature. 

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