Return to listing

Curried Chicken Salad

This is unbelievably easy if you buy ready-cooked chicken. Thinking ahead, too, it's also a great recipe for leftover turkey on Boxing Day.

 Curried Chicken Salad

  Serves 12 as part of a buffet

 1 level tablespoon Madras curry paste
 2 medium ready-to-eat roast chickens, or 2 lb (900 g) cooked leftover turkey or chicken
 3 oz (75 g) whole blanched almonds
 5 fl oz (150 ml) mayonnaise (or see related recipe below for home-made)
 3 fl oz (75 ml) natural yoghurt
 2 tablespoons mango chutney, with any bits of mango finely chopped
 3 oz (75 g) raisins
 3 oz (75 g) dried ready-to-eat apricots, quartered
 1 bunch spring onions, sliced thinly, including the green parts
 1 x 120 g bag baby leaf salad
 1 tablespoon fresh coriander leaves, to garnish
 salt and freshly milled black pepper
 Pre-heat the oven to gas mark 4, 350°F (180°C).
Oven temperatures and Conversions
Click here for information

This recipe is taken from The Delia Collection: Chicken. It has also appeared in Sainsbury’s Magazine (November 1999).


Spread the almonds out on a baking sheet and toast in the oven for 8 minutes, using a timer.

Let them cool for a couple of minutes, then roughly chop them. Now strip all the meat from the chickens, discarding the skin and bones, and cut it into bite-sized pieces and place them in a mixing bowl.

Then, in a small bowl, mix the mayonnaise and yoghurt with the curry paste and mango chutney, then pour this sauce over the chicken.

Next, add the raisins, apricots, about three-quarters of the salad onions and about two-thirds of the almonds.

Mix everything together thoroughly, taste and season, then cover and chill till needed.

When you are ready to serve, place the salad leaves in the base of a serving dish and spoon the chicken over the top, heaping it up to give it some height.

Then scatter the reserved salad onions and almonds and the coriander leaves over the top.


Return to Homepage
Visit the Delia Online Cookery School

Related recipes

English Colonial Curry with Turkey Serves 4

English Colonial Curry with Turkey

Not sure what to do with leftover turkey at Christmas? Delia's curry recipes uses cooked turkey but can also be made with leftover chicken or beef

Lentil and Vegetable Curry Serves 6

Lentil and Vegetable Curry

Lentils and other pulses are invaluable if you need to eat cheaply - not only do they fill you up but they are also an important source of pure protein and less expensive than chicken or meat. This spicy veggie curry is a good example…

Spiced Turkey in a Creamed Coconut Sauce Serves 4

Spiced Turkey in a Creamed Coconut Sauce

A very English, easy curry to use up the last bits of the turkey. No need to roast and grind your own spices (we are on holiday) – Sharwood’s hot curry powder is the next best thing.

Homemade Mayonnaise 

Homemade Mayonnaise

The key to a successful mayonnaise is making sure each drop of oil is thoroughly whisked before adding the next drop




Popular topic
Latest post
Ask Lindsey... For Joodles6375
29 Nov 2015 22:44
Coffee Break Facebook Group
29 Nov 2015 09:26
Food and travel Sponge receipe needed
14 Nov 2015 22:15
Can Anyone Help? Fan oven temperatures
29 Nov 2015 22:39
Books Sorry for no reply
03 Sep 2015 21:44
Equipment Pyrex Mixing bowl John Lewis
11 Nov 2015 20:45
Gardening Falling Leaves
07 Nov 2015 13:15
CMS solutions by