Dish of Curried Chicken Salad
(click to enlarge)

Curried Chicken Salad


Brazil   -   Salada de Galinha ao Curry com Amêndoas e Passas
Makes:
Effort:
Sched:
DoAhead:  		 4 salad
***
1-1/3 hrs
Yes		 With its bright color, pronounced curry flavor, and interesting textures, this recipe is particularly good as a small appetizer salad. It would also make a fine sandwich filling.
This recipe makes 1 pound 5 ounces of finished salad. It is a little involved, but parts, and in fact the whole salad, can be made ahead.

12
1/3
1/3
2
3
2
2
1
1
1/2
1
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1
3
1/2
1/3
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oz
c
c
T
oz
cl
T
T
t
t
c
---
T
T
t
t
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Chicken, cooked (1)
Almonds, blanched
Raisins, golden
Wine, white
Onion
Garlic
Parsley
Olive Oil
Curry Powder (2)
Turmeric
Stock, Chicken
-- Dressing
Balsamic Vinaigrette (3)  
Mayonnaise
Salt
Pepper
---------------
Make   -   (1 hr + some cooling time)
  1. Cut CHICKEN into dice about 1/2 inch on a side.
  2. Dry pan fry ALMONDS until lightly browned. Cool and chop coarse.
  3. In a small saucepan, place Raisins and White Wine. Bring to a simmer, stirring now and then, just until soft, around 4 minutes. Pour out into a small bowl and let cool.
  4. Chop ONION fine.
  5. Crush GARLIC and chop very fine.
  6. Chop PARSLEY small.
  7. In a small saucepan, heat 1 T Olive Oil. Stir in Onions and fry stirring until translucent.
  8. Stir in Garlic, Curry Powder and Turmeric. Fry stirring until just hot, than pour in Stock. Simmer until stock is much reduced but Onions are still wet. Transfer to a dish and let cool.
  9. In a mixing bowl, stir together Curried Onions, Raisins, Almonds, Chicken and Parsley.
  10. Stir in all Dressing Items.
  11. Serve immediately, or refrigerate in a covered container for up to 3 days.
NOTES:

  1. Chicken:

      Weight is for cooked chicken meat, skinless and boneless.

  2. Curry Powder

      A good quality Madras curry powder (Sun or Ship brand) is fine for this, or, see our recipe Madras Curry Powder #1.

  3. Balsamic Vinaigrette:

      This is very easy to make by our recipe Vinaigrette Balsamic.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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