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Curry Chicken Salad Recipe
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
Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!