Description
Ina Garten’s curry chicken salad combines creamy textures with zesty spices from classic Mediterranean influences. Tender chicken pieces mingle with crunchy celery, sweet raisins, and a luxurious curry-infused mayonnaise dressing that elevates this classic recipe to gourmet status.
Ingredients
Scale
Main Protein:
- 3 whole (6 split) chicken breasts, bone-in, skin-on
Spices and Liquids:
- 3 tablespoons curry powder
- ⅓ cup dry white wine
- ¼ cup chutney (recommended: Major Grey’s)
- 1.5 cups mayonnaise (recommended: Hellman’s)
Vegetables, Fruits, and Nuts:
- 1 cup medium-diced celery (2 large stalks)
- ¼ cup chopped scallions, white and green parts (2 scallions)
- ¼ cup raisins
- 1 cup whole roasted, salted cashews
- Olive oil
- Kosher salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare a baking sheet with parchment paper.
- Arrange chicken breasts on the baking sheet, generously drizzle with olive oil, and season thoroughly with salt and black pepper. Roast for 35 to 40 minutes until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
- Allow the roasted chicken to cool completely, then carefully remove the meat from the bones, discarding the skin and shredding into bite-sized pieces.
- In a food processor, combine mayonnaise, white wine, mango chutney, curry powder, and salt. Blend until the mixture becomes smooth and well-incorporated.
- Transfer the shredded chicken to a large mixing bowl and pour the prepared dressing over the meat. Gently fold to ensure even coating.
- Incorporate chopped raisins, diced red onions, and finely chopped celery into the chicken mixture, stirring until all ingredients are evenly distributed.
- Cover the bowl and refrigerate for 2 to 3 hours, allowing the flavors to meld and intensify.
- Just before serving, fold in roasted cashew nuts for added crunch and texture. Serve chilled or at room temperature.
Notes
- Unlock deep, complex flavors by toasting curry powder in a dry skillet until fragrant, releasing its rich aromatic oils.
- Elevate the chicken’s taste profile by marinating it in a zesty blend of olive oil, salt, pepper, and curry powder for at least 30 minutes before roasting.
- Brighten the entire dish with a splash of fresh lemon juice in the dressing, cutting through rich flavors and adding vibrant acidity.
- Craft a perfect balance by adjusting the chutney’s sweetness with a touch of vinegar or extra lemon juice, preventing the salad from becoming cloying.
- Finish the plate with a sprinkle of fresh cilantro or parsley, transforming the presentation and adding a final layer of herbal freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 635 kcal
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 45 g
- Saturated Fat: 7 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 100 mg