in Recipes

Curry chicken salad

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Ingredients for 4 servings:

  • 600 g chicken breasts
  • 2 liters of chicken broth
  • 1 can/n apricot(s)
  • 1 can of asparagus
  • 3 tbsp sour cream
  • 2 tbsp curry
  • 3 tbsp mayonnaise, neutral, best homemade
  • 4 tbsp puree (mango puree or other fruit puree)
  • Salt
  • pepper
  • oil
  • Chili powder, from the mill or cayenne pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Clean the chicken breast and cut into small pieces. Bring the broth to a boil and cook the chicken in it for 10 minutes, drain, and let cool. Combine the sour cream, mayonnaise, and mango puree. Sauté the curry with a little oil and add it to the sauce. Season with salt, pepper, and chili. Cut the apricots and asparagus into pieces and add them to the cold chicken. Mix everything with the sauce. Let it simmer for at least 2 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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