A refreshing interpretation of a chicken curry salad as the yoghurt and the wine do their wonders. The veggies provide a nice crunch whereas the subtle sweetness of the white raisins balances the earthy spices. This is one salad you’ll want to make again and again! Enjoy with basmati rice or as a sandwich.
Have a look below at the full recipe and don’t forget that you can always print it.
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Chicken Curry Salad
Servings: 6 People
Ingredients
- 1 whole Chicken , skin-on
- 2 Yellow Onions , roughly chopped
- 2 large Carrots , roughly chopped
- 2 Stalks Celery , roughly chopped
- 4 Fresh Onions , white and green parts, finely chopped
- 3 tbsp Curry Powder , medium heat
- 75 g Mango Chutney
- 200 g Mayonnaise
- 150 g Strained Yoghurt
- 25 ml Lime Juice
- 75 ml White Wine , plus more if needed
- 2 medium Stalks Celery , finely chopped
- 75 g White Raisins , small ones
- 1 tbsp Turmeric
- 2 tsp fine Sea Salt
- 1 tsp freshly ground Black Pepper
Instructions
- Place a large pot/casserole on high heat and add into it the chicken along with the roughly chopped onions, carrots, and celery. Fill it up with water to the level of the chicken, season with half the salt and pepper and bring to boil. Cover with a lid and simmer for 75’.
- Remove the chicken from the pot and allow to cool. Remove the meat from the bones, cut to small bits, add to a large bowl and keep aside.
- Take the bowl of a food processor with the metal blade attached and add the mayonnaise and yoghurt along with the curry, chutney, lime juice, wine, turmeric and the remaining of the salt and pepper. Pulse for a minute or so until the sauce has been well combined. As you need a liquidy sauce, adjust with the addition of more wine.
- To put everything together, add into the bowl with the chicken bits the scallions, the finely chopped celery and the raisins. Pour the sauce and fold until bell combined. Place in the refrigerator for 1 hour and serve cold.
