Ina Garten CURRY CHICKEN SALAD Step By Step #curryrecipe

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

curry powder

🥗Healthier: garam masala

💰Cheaper: turmeric + cumin

Garam masala offers a similar flavor profile with fewer spices.

almonds

🥗Healthier: sunflower seeds

💰Cheaper: peanuts

Sunflower seeds provide a nut-free crunch.

red onion

🥗Healthier: green onion

💰Cheaper: yellow onion

Green onions add a milder flavor.

Preheat your oven to 350f. On a large baking tray lined with aluminium foil, season the chicken with the olive oil, 1 tsp salt, 1/2 tsp pepper. Roast the chicken until fully cooked (35 to 40 minutes).

Make the dressing while the chicken is roasting. In a large food processor with the steel blade attached, add the mayonnaise, wine, chutney, curry powder, and ½ teaspoon of salt in a food processor. Blend until smooth and set aside.

Let the cooked chicken cool (20 minutes). Once cooled enough to touch, remove any bones and chop the chicken into medium sized pieces.

Let the chopped chicken cool completely then combine your salad. In a large bowl, toss the chicken with the curry sauce. Add the celery, scallions and raisins and mix thoroughly.

[Optional] For best results, refrigerate the salad to allow the flavors to meld (1 hour or more).

Immediately before serving, add the cashews and mix through. (Save some cashews for garnish for an extra touch)

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens