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  • Cold Chicken Curry with Toasted Almonds and Crystallized Ginger

Cold Chicken Curry with Toasted Almonds and Crystallized Ginger

Photo: Cold Chicken Curry with Toasted Almonds and Crystallized Ginger

TOTAL TIME: 1 hr 10 min
Prep: 25 min
Inactive Prep: --
Cook: 45 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1 cup plain Greek yogurt, Vegenaise or mayonnaise
  • 2 tablespoons curry powder (see Cook's Note)
  • Juice of 1 lemon
  • Kosher salt and freshly ground pepper
  • 1 1/3 to 1 1/2 pounds Poached Chicken Breasts, recipe follows
  • 4 scallions, finely chopped
  • 1 small green apple, peeled and finely chopped
  • 1 organic carrot, shredded
  • Softened butter, for the rolls
  • 4 New England sandwich rolls or brioche lobster rolls
  • Chopped crispy romaine hearts or other lettuce
  • 1/2 to 2/3 cup slivered almonds, toasted
  • Crystallized ginger, very thinly sliced, for garnish
  • Vegetable chips or sweet potato chips, for serving
POACHED CHICKEN BREASTS:
  • 6 bone-in, skin-on chicken breast halves (or 3 full breasts)
  • 4 cloves garlic, smashed
  • 2 to 3 celery stalks, quartered
  • 1 bay leaf
  • 1 carrot, quartered
  • 1 lemon, sliced
  • 1 onion, quartered
  • Herb bundle of fresh parsley, rosemary, sage and thyme tied with kitchen string
  • Kosher salt
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Directions

Cook's Note: If you don't have curry powder, use a mix of 1 teaspoon each cumin, coriander and turmeric and 1/2 teaspoon each ground mustard and ground ginger.

Combine the yogurt, curry powder and lemon juice in a large bowl and season with salt and pepper. Add the chicken, scallions, apples and carrots and mix until combined. Adjust the seasonings.

Butter the rolls and toast on a hot griddle. Fill with lettuce, chicken salad and a sprinkle of almonds and crystallized ginger. Serve with chips.

The chicken salad can be covered and refrigerated for a make-ahead meal.
Put the chicken in a medium stockpot. Add the garlic, celery, bay leaf, carrots, lemons, onions and herb bundle and sprinkle with salt. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to a simmer and cook for 45 minutes. Remove the chicken from the liquid and let cool. Strain the stock. Remove the skin and bones from the chicken, and shred the meat using your fingers or 2 forks.

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  • on August 19, 2012

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    I am not a chicken salad person but I do love my curry so I thought this might be a step toward liking chicken salad and WOW! I so love this recipe! I could not find Brioche rolls but good ole French bread did the trick! I would recommend this to everyone!

    people found this review Helpful.
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  • on January 05, 2012

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    My husband and I enjoyed this very much. The only thing I would add is raisins or craisins. Thanks so much for the recipe.

    people found this review Helpful.
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