Curried chicken is a great lunch option and a great way to use leftover chicken or even Thanksgiving turkey for a curried turkey salad option. Adjust the amount of curry to amp up or tone down the flavor.
Type of dish: Lunch
Equipment: Cooking pot, whisk
Servings: Makes 2-3 servings.
- 2 boneless, skinless chicken breasts (instructions on poaching them below, or instead, use leftover cooked chicken from any part of the bird)
- 3 celery ribs, chopped
- 1/2 cup peeled and small dice apple (about half an apple), or substitute raisins or quartered grapes
- 1/4 cup minced shallot or red onion
- 1 tsp curry powder for a mild flavored dish–or add more to taste
- juice of one lime
- pinch cayenne
- 1/4 cup chopped fresh cilantro
- 1/2 cup cashews, lightly toasted
- large bed of greens of choice
- 1/2 to 2/3 cup freshly made mayonnaise (ingredients to follow)
- For the mayonnaise:
- 1 fresh egg yolk
- 1/2 tsp dijon mustard or mustard powder
- 1 TB red wine vinegar or lemon juice
- pinch salt
- 1/2 cup highest quality olive oil
To poach chicken breasts:
- Place the chicken breasts in a pot with 1 TB salt, and cover them with water. Turn to medium heat and bring water to a very gentle simmer. Do not cover yet; heat in this water (temperature of water 170 degrees) for 5 minutes.
- Cover, turn off the heat, and let the pot stand for 10 to 12 minutes. Check for an internal temperature of 165 degrees. Remove the breasts to a plate and let cool, patting them dry.
- Place celery, apple, shallots, curry powder and cayenne, cilantro, and cashews in a bowl.
- When chicken meat has cooled, cut into small dice and mix well with all the ingredients in the bowl.
- Stir in the mayonnaise and lime juice. When well incorporated, serve immediately on a bed of greens.
To make the mayonnaise:
- All ingredients should be brought to as close to room temperature as possible before beginning. Place the egg yolk in a sturdy bowl and mix with a whisk for 1 minute.
- Add the mustard, vinegar (or lemon juice), and salt to the bowl, whisk again to incorporate.
- With one hand (or do this with a partner), whisk constantly from the time you begin dropping in the oil until about 2/3 of the way through the oil to be added. Be prepared not to be interrupted for a few minutes.
- At first, drop in the oil drop by drop, gently whisking constantly to form an emulsion. After about 2 TB of oil has been incorporated, change the oil to a thin stream, rather than slow drops.
- Once all the oil is whisked in, your mayonnaise is ready to use. Eat within about 2 days and keep refrigerated at all times until serving.
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