03 August 2008

Curried Chicken Salad

My aunt from England gave me a recipe called "Curried Chicken Salad" which she downloaded from Delia Online. She told me it was relatively easy to prepare and that it could be modified to suit my dad, who happens to be a vegetarian. My aunt also did some tweaking and substituting in the recipe which delivered an equally tasty and flavorful treat.

According to her, Curried Chicken Salad could also be called as the "Coronation Chicken", which was initially prepared for the royal banquet of the coronation of Queen Elizabeth II.

Below is my aunt's slightly modified recipe of Delia's Curried Chicken Salad.

1 level tablespoon curry paste (or 2 dining spoon curry powder)
2 medium ready to eat roast chicken (or 2 lb cooked leftover turkey or chicken)
3 oz. (75 g.) whole blanched almonds (or chopped nuts)
5 fl oz (150 ml) mayonnaise (better with caramelized onions)
3 fl oz (75 ml) natural yoghurt
2 tbsp mango chutney, with any bits of mango finely chopped
3 oz (75 g) raisins
3 oz (75 g) dried ready to eat apricots, quartered
1 bunch spring onions, sliced thinly, including the green parts
1 x 120 g bag baby leaf salad
1 tablespoon fresh coriander leaves, to garnish
salt and freshly milled black pepepr

Preheat oven and toast almonds for 8 minutes. (Just as long as it doesn't burn up, it's fine) Let them cool for a couple of minutes, then roughly chop them.

Strip the meat from the poultry, discarding the skin and bones. Cut the meat into bite sized pieces and place them in a mixing bowl.

In a small bowl, mix the mayonnaise, yoghurt, curry paste and mango chutney.
Pour the sauce over the chicken.

Next, add the raisins, apricots, 3/4 of the salad onions and about 2/3 of the almonds. Mix everything together throughly, taste and season, cover and chill until needed.

When ready to serve, place the salad leaves in the base of a serving dish and spoon the chicken over the top, heaping it up to give it some height.

Scatter the reserved salad onions and almonds and the coriander leaves on the top.

(Note: Rather than making the mixture into a salad, we also toasted some bread and treated it as a filling; it was equally good.)

2 comments:

idealpinkrose said...

sounds delicious...tulo laway ko but it's a little bit complicated for me to make this curried chicken salad...hehehe..

btw, thanks for visiting korean food.

Kwagoo said...

haha.. sure np.

it's alright.. it seems overwhelming when you read the ingredients, but its very easy, we finished making it in less than 10 minutes :D