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