Chutney Curry Chicken Salad |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Chicken salad is elevated by using a spicy chutney and good curry blend. I received this recipe from a friend's co-worker at Salon Kellogg in Kansas City, MO. It holds up well for 3-5 days when refrigerated; you might want to add a TBS or so of mayo prior to serving if it has been in the fridge for over a day. If you can't find a spicy chutney use a regular one and add some good chili powder, about 1/2 teaspoon. NOTE: the recipe is only as good as the curry powder used. If you don't have a preference, try Penzey's Maharajah Curry. It's a tasty blend. Prep time includes cooking the rice but doesn't include cooking the chicken. Ingredients:
2 chicken breast halves, cooked (boiled or roasted, or use rotisserie chicken) |
1 cup rice, dry |
1 (8 ounce) can water chestnuts, sliced |
1 bunch green onion, white to light green parts, diced |
2 cups hellmann's mayonnaise, light |
8 -12 ounces chutney, major grey's, with mango- spicy |
3 teaspoons curry powder (penzey's maharajah curry) |
1/2-3/4 cup almonds (sliced or slivered) |
1/2 cup currants (optional) or 1/2 cup raisins (optional) |
Directions:
1. Cook rice on stovetop in your preferred way.
2. While rice cooks, chop chicken. Slice water chestnuts into slivers. Dice the green onions.
3. Toast almonds in a saute pan on the stovetop, stirring carefully so they don't burn. About 10 minutes on medium heat.
4. When rice is finished cooking, mix all ingredients in a large bowl, stirring gently and thoroughly. Refrigerate an hour or so. Eat in sandwiches or atop crackers. We like it on plain water crackers.
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