CURRIED CHICKEN SALAD

By curly

Ingredients

• CURRY MAYONNAISE
• 1 tablespoon vegetable oil
• 1/2 yellow onion, finely chopped (1/4 cup)
• 2 tablespoons curry powder (Madras, if you can find it)
• 1 cup mayonnaise
• 2 tablespoons mango chutney or apricot preserves
• 1 tablespoon plus 1 teaspoon fresh lime juice
• 1/2 teaspoon kosher salt
• CHICKEN
• 2 whole boneless skinless chicken breasts, cut into 4 halves (about 2 pounds)
• 1/2 small onion, peeled
• 5 whole pepper corns
• 3 whole cloves
• 1 bay leaf

Details

Servings 6
Preparation time 15mins
Cooking time 40mins
Adapted from panningtheglobe.com

Preparation

Step 1

Poach the chicken. Place breasts in a large deep pot. Add cold water to 1 inch above the chicken. Add onion, pepper corns, cloves and bay leaf. Bring to a boil. Lower to a simmer and cook, uncovered, for 10 minutes. Remove from heat. Allow chicken to cool in the pot for 15 minutes. Transfer chicken to a cutting board and cut into bite-size cubes. Cool chicken in the fridge, covered, until you're ready to use it.

Curried Mayonnaise. While the chicken is poaching, heat oil in a small skillet over medium-low heat. Add onion and sauté 4-5 minutes, stirring occasionally, until soft (don't let it brown). Add curry powder to the skillet and cook, stirring, for 1 minute, until fragrant. Remove from heat and allow to cool. When curry and onions are cooled, mix with mayonnaise, chutney (or preserves), lime juice and salt in a small bowl. (can be stored, covered, in the fridge for up to 3 days.
Toss chicken with curried mayonnaise. Season with salt, to taste. (can be made a day ahead)