A creamy chicken salad dish, flavoured with mild curry. Great with brown rice.
This recipe calls for fresh chicken (hence the long preparation time), however, it is a good recipe to use up left over cooked chicken. Simply skip to the second stage of the recipe and adjust the quantities of the other ingredients to match the amount of cooked chicken you have available. This will give you a super supper dish in 10 minutes.
Preparation Time: 1 hour cooking chicken, plus cooling time (but see
Cooking Time: 10 minutes
Herbs and Spices Required:
1 Bouquet Garni or 1 Bouquet Garni for Chicken
1 tbsp Mild Curry Powder
1 fresh chicken (about 4 lb / 1.7 kg)
1 onion quartered
1 carrot cut into chunks
1/4 pint / 5 fl oz / 150 ml double cream, whipped
1/2 pint / 10 fl oz / 275 ml mayonnaise
1 tbsp runny honey
1 tbsp wine vinegar
1 handful of almond flakes (optional)
1 small handful raisins (optional)
salt and pepper seasoning
Herbs and Spices as listed above
Place the chicken in a large pot of water with the onion, carrot and bouquet garni. Add some salt and pepper, bring to boil and simmer gently until the chicken is cooked (about 1 hour). Allow the chicken to cool in the stock then strip the meat from the bones.
Heat a frying pan gently and toast the almond flakes until just turning brown. Remove almonds and add curry powder and dry fry for 1-2 minutes until its aromatic. Place in a bowl along with the honey, whipped cream, mayonnaise and wine vinegar. Mix together thoroughly. Add the chicken and mix in to coat all the pieces. Season and serve scattered with the toasted almonds and raisins.