Curry Chicken Salad Recipe

Serves: 8 Save

Ingredients (19)

  • For the Madras Spice Blend:
  • 1 tablespoon (8g) cumin seeds
  • 1 tablespoon (5g) coriander seeds
  • 1/2 teaspoon (2g) fennel seeds
  • 1/2 teaspoon (2g) fenugreek seeds
  • 1/2 teaspoon (2g) black peppercorns
  • 1/2 teaspoon (2g) yellow mustard seeds
  • 1 tablespoon (8g) ground turmeric
  • 1/4 teaspoon (1g) garlic powder
  • 1/8 teaspoon cayenne pepper
  • For the Poached Chicken and Chicken Salad:
  • 2 quarts (2L) room-temperature water
  • 1 tablespoon plus 2 teaspoons (19g) Diamond Crystal kosher salt, divided; if using table salt use half as much by volume or the same weight
  • 1 1/2 pounds (680g) boneless, skinless chicken breasts (about 4 medium breast halves)
  • 1/2 cup (4 ounces; 112g) mayonnaise, homemade or store-bought (in this case, preferably Hellmann’s)
  • 2 tablespoons (38g) apricot preserves
  • 1 1/2 tablespoons (8g) Madras Spice Blend
  • 1/4 cup (36g) golden raisins
  • 1/4 cup (24g) thinly sliced scallions, white and light green parts only

Directions

Learn how to make this recipe at Serious Eats

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