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.
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 with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
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
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…
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.
The key to a successful mayonnaise is making sure each drop of oil is thoroughly whisked before adding the next drop
Most Popular recipes
- Salade Nicoise
- Roasted Vegetable Couscous Salad with Harissa-style Dressing
- Tomato, Mozzarella and Basil Salad
Win an ingredient hamper from Country Products worth £100
31 Mar 2015 00:05
Delia's Hot Cross buns
29 Mar 2015 19:49
|Food and travel||
02 Jan 2015 21:21
|Can Anyone Help?||
29 Mar 2015 10:27
01 Mar 2015 15:04
23 Mar 2015 16:26
19 Mar 2015 08:46