In medium saucepan
, bring 3 cups of water to a boil, reduce heat and add chicken. Add fresh garlic
, salt and pepper to taste. Let simmer
for 10 to 12 minutes or until fork tender - be careful not to overcook. Remove chicken from saucepan and allow for chicken to rest on a wire rack.
Once the chicken is cooled, dice
into small pieces.
In a medium bowl, combine the mayonnaise, curry powder
, chopped celery
and mango chutney
. Add the diced chicken, season with salt and pepper, to taste, and stir until ingredients have mixed completely. Cover and refrigerate for at least 1 hour.
Cut a medium to large sized Hawaiian papaya lengthwise and remove all seeds. Let chill.
Prepare a plate with a layer of greens
. Place the chilled half papaya in the center of the plate, surrounded by the greens. Using an ice cream scoop
, place a generous scoop of chilled curried chicken salad into the center of the papaya
, and sprinkle with paprika
, for garnish
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.