Sunday, December 18, 2011

Curry Chicken Salad

In my opinion, you can rarely go wrong when you add curry to a dish. I am such a firm believer in this theory that my friend Amanda and I used to make chicken casseroles all the time and just add curry to see what it would taste like. Most of the time we would also bring the jar of curry to the table with us to add a little more if we didn't think there was enough. As we might be in the minority of people who hold curry so near and dear I realize that I can't just go around adding curry to everything but I can when it comes to chicken salad! When I first developed this love of curry I started thinking about everything that I thought would be better with curry. As I search recipes I kept coming across curry chicken salad but was a little hesitant. It was time to consult my most trusted resource when it comes to ingredient inquiries, Anne Clayton. All I emailed her was this:

"How do you make curry chicken salad"

and this was her response:

"Make chicken salad with mayo and celery then add some apricot jam, curry powder to taste, salt, pepper, pinch of ceyenne pepper, toasted can add golden raisins if you like. Taste carefully and use the salt to balance the sweetness of the gets better overnight....the curry gets stronger so be careful...."

This is precisely why she is my go-to guru when it comes to recipes. Short, simple, includes some ingredients I would have never thought and includes tips that will only make it better. As it turns out this can be hard to come by when you ask people for their recipes as some people want a dish to only taste good when they make it so they will leave out key ingredients or not give you the tips that truly make something delicious. I can't stand those people! Anne is not one of those friends and is always there with quick tip or suggestion that will only make a dish that much better! This was certainly the case when I made curry chicken salad. Here is the breakdown:

Curry Chicken Salad

4 chicken breasts, with skin and bones
1 onion, quartered
1 bay leaf
garlic powder
Lawry's seasoned salt
lemon pepper
1 chicken bouillon cube
1 tablespoon apricot jam
1 tablespoon curry powder

Place chicken in a large pot and cover with water. 
Add celery (always use the leafy part -- it has the most flavor), onion, carrots, bay leaf, seasoned salt, garlic powder, lemon pepper, bouillon cube, and salt and pepper. 
Bring the water to a boil cook at a rolling boil for 45 minutes. 
Turn off heat and let chicken rest in the water for at least 30 minutes. 
Remove skin and bones from the chicken and dice into small pieces. 
Add chopped celery to the chicken and add the mayonnaise, jam, curry powder and red pepper. 
Stir to combine and let sit overnight. Serve with crackers or in phyllo cups. 
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