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Cold Chicken Curry with Toasted Almonds and Crystallized Ginger (Rachael Ray) Recipe

Cold Chicken Curry with Toasted Almonds and Crystallized Ginger (Rachael Ray) Recipe

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Cold Chicken Curry with Toasted Almonds and Crystallized Ginger (Rachael Ray)

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Ingredients:

Serving

1 cup plain greek yogurt , vegenaise or mayonnaise
2 tbsp curry powder ( see cook's note)
juice of 1 lemon
kosher salt and freshly ground pepper
1 1/3 to 1 1/2 lb poached chicken breasts , recipe follows
4 scallions, finely chopped
1 small green apple, peeled and finely chopped
1 organic carrot, shredded
softened butter , for the rolls
4 new england sandwich rolls or brioche lobster rolls
chopped crispy romaine hearts or other lettuce
1/2 to 2/3 cup slivered almonds, toasted
crystallized ginger, very thinly sliced, for garnish
vegetable chips
6 bone-in, skin-on chicken breast halves (or 3 full breasts)
4 cloves garlic , smashed
2 to 3 celery stalks, quartered
1 bay leaf
1 carrot, quartered
1 lemon, sliced
1 onion, quartered
herb bundle of fresh parsley, rosemary, sage and thyme tied with kitchen string
kosher salt

Directions:

Cook's Note: If you don't have curry powder, use a mix of 1 teaspoon each cumin, coriander and turmeric and 1/2 teaspoon each ground mustard and ground ginger.
Combine the yogurt, curry powder and lemon juice in a large bowl and season with salt and pepper. Add the chicken, scallions, apples and carrots and mix until combined. Adjust the seasonings.
Butter the rolls and toast on a hot griddle. Fill with lettuce, chicken salad and a sprinkle of almonds and crystallized ginger. Serve with chips.
The chicken salad can be covered and refrigerated for a make-ahead meal.
Poached Chicken Breasts:
Put the chicken in a medium stockpot. Add the garlic, celery, bay leaf, carrots, lemons, onions and herb bundle and sprinkle with salt. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to a simmer and cook for 45 minutes. Remove the chicken from the liquid and let cool. Strain the stock. Remove the skin and bones from the chicken, and shred the meat using your fingers or 2 forks.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1413.15 Kcal (5917 kJ)
Calories from fat	738.59 Kcal
		% Daily Value*
Total Fat	82.07g	126%
Cholesterol	335.36mg	112%
Sodium	2633.97mg	110%
Potassium	1764.73mg	38%
Total Carbs	72.1g	24%
Sugars	10.53g	42%
Dietary Fiber	11.34g	45%
Protein	102.84g	206%
Vitamin C	20.1mg	34%
Vitamin A	0.3mg	10%
Iron	6.5mg	36%
Calcium	287.5mg	29%

Amount Per 100 g
Calories	199.38 Kcal (835 kJ)
Calories from fat	104.21 Kcal
		% Daily Value*
Total Fat	11.58g	126%
Cholesterol	47.32mg	112%
Sodium	371.62mg	110%
Potassium	248.98mg	38%
Total Carbs	10.17g	24%
Sugars	1.49g	42%
Dietary Fiber	1.6g	45%
Protein	14.51g	206%
Vitamin C	2.8mg	34%
Iron	0.9mg	36%
Calcium	40.6mg	29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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