Curry Chicken Salad
Curry Chicken Salad is a delicious spin on the loved classic Chicken Salad. This chicken salad is perfection!!! Loaded with chunks of juicy chicken, crisp celery, tart green apple, crunchy almonds, and chewy currants all flavored with a Curry Mayonnaise. Great for a light and healthy lunch!
This is without a doubt, one of my favorite recipes, even people I know who don't like curry love this recipe! What makes my Curry Chicken Salad special are the currants presoaked in orange juice and the homemade Curry Mayonnaise with mango chutney. These two simple steps add another level of flavor. Dried currants have a distinct berry taste that are often used in curry dishes. I highly recommend to buy currants (in the store or online) but I've listed some substitutes in my post if you don't want to use them. I hope you like this Curry Chicken Salad as much as I do!
INGREDIENTS TO MAKE CHICKEN CURRY SALAD
- To make Curry Mayonnaise:
- Mango chutney
- Fresh lemon juice (about ½ lemon)
- Garlic cloves, fine minced
- Fresh ginger, grated
- Curry powder
- Ground cumin
- Ground black pepper
- Ground white pepper
- To make Curry Chicken Salad:
- Rotisserie or cooked chicken or turkey
- Silver almonds, toasted
- Dried currants or raisins
- Orange juice
- Celery, chopped
- Green onions
- Green apple (Granny Smith)
- Ground black pepper
WHAT IS CURRY POWDER?
Curry Powder is a spice blend that is used in Indian cooking but you won't find a single bottle of this in India. In the mid 18th century, the spice blend was created by the British to resemble the flavors they experienced in India. It has warm and robust flavors of coriander, ginger, turmeric, cumin, and chili peppers. It can be bought in mild, medium, and hot.
WHAT ARE CURRANTS?
Currants are members of the Ribes genus plants (often called the gooseberry family) that are flowering shrubs which thrive in northern climates with warm summers and cold winters. The tiny berries grow in clusters on thin stems and best ripen on the plant. Fresh currants have a sweet and bright acidic berry taste. They vary in colors of a translucent white, ruby red, to a deep dark purple, also known as black currants.
Currants are prevalent in British, Scandinavian, and European cuisines. French and Dutch cuisines most commonly use them to make jams or preserves, baked goods, and sauces. In French currants are called groseille, in Swedish, Danish, and Italian they are called ribes, and in German called johannisbeeren.
WHAT CAN I USE AS A SUBSTITUTE FOR THE CURRANTS?
In the United States, dried currants can be hard to find in grocery stores but easy to buy online. Zante currants are not actually currants but I highly recommend them as the best alternative substitute. Zante currants are greek raisins that come from tiny Champagne grapes of the Black Corinth variety. Regular raisins or golden raisins are also a delicious substitute in my Curry Chicken Salad. Dried cranberries or dried cherries would be a great substitute and very pretty. I've also used fresh purple grapes cut in half that add a nice juicy crunch.
WHAT IS MANGO CHUTNEY?
Chutney is a condiment or sauce that comes from the Indian subcontinent. Some common examples of Indian chutney's are tomato relish or mint dipping sauce. American and European-style chutney's are usually made with fruit, vinegar, and sugar with salt, garlic, ginger, or onion. Some might contain raisins, currants, fresh sour cooking apples, or green mangos.
The mango chutney that is most common in the United States is Major Grey's Chutney. It can be found in the barbecue sauce isle in the grocery store. It tastes sweet and mildly spicy. The ingredients are mangos, raisins, vinegar, lime juice, onion, tamarind extract, sweetening, and spices.
WHAT CAN I SUBSTITUTE MANGO CHUTNEY WITH IF I CANNOT FIND IT?
I highly recommend that if you cannot find it in your grocery store, to ask them if they can order it for you or order it for yourself online. Otherwise a mango, peach, or apricot jam would be the best substitute for the mango chutney.
HOW TO MAKE CURRY CHICKEN SALAD
- Make the Curry Mayonnaise:
- In a medium-size bowl all add and mix the ingredients together.
- Cover with plastic wrap and refrigerate or set aside if mixing with the chicken salad.
- Make the Curry Chicken Salad:
- Preheat the oven to 350°F (177°C) and spread silvered almonds on a small baking sheet.
- Toast in the oven for 7-10 minutes.
- Meanwhile soak the currants or raisins in ¾ cup orange juice for 15 minutes; then drain.
- In a large mixing bowl, combine the cubed chicken, almonds, currants, celery, green onions, apple, salt, and pepper.
- Gently stir in the reserved Curry Mayonnaise.
- Serve immediately or for best results, refrigerate for 2 hours before serving.
- TO STORE: Refrigerate for up to 3 days in an airtight container.
- IDEA: The Curry Mayonnaise, without the Curry Chicken Salad, is also delicious on other sandwiches such as roast pork or roast beef sandwiches.
- SUBSTITUTE: Use turkey instead of chicken for the Curry Chicken Salad. This is a great idea for leftover turkey during the holidays!!!
Curry Chicken Salad
- 1 cup (230 g) mayonnaise
- 2 Tbsps mango chutney
- 1 Tbsp fresh lemon juice (about ½ lemon)
- 1 garlic cloves, fine minced
- 1 tsp fresh ginger, grated
- 1 tsp curry powder
- ¼ tsp ground cumin
- ½ salt
- ⅛ ground black pepper
- ⅛ tsp ground white pepper
Curry Chicken Salad
- 1 ½ lbs (4-5 cups/695 g) rotisserie or cooked chicken or turkey, small cubed (½-inch cubes)
- ½ cup (55 g) silver almonds, toasted
- ½ cup (50 g) currants or raisins
- ¾ cup (6 fl. oz) orange juice
- ½ cup (50.5 g) celery, chopped
- ½ cup green onions, chopped (about 4)
- 1 green apple (Granny Smith), diced
- 1 tsp salt
- ¼ tsp ground black pepper
- Make the Curry Mayonnaise: In a medium-size bowl all add and mix the ingredients together. Cover with plastic wrap and refrigerate or set aside if mixing with the chicken salad.
- Make the Curry Chicken Salad: Preheat the oven to 350°F (177°C) and spread silvered almonds on a small baking sheet. Toast in the oven for 7-10 minutes. Meanwhile soak the currants or raisins in ¾ cup orange juice for 15 minutes; then drain.
- In a large mixing bowl, combine the cubed chicken, almonds, currants, celery, green onions, apple, salt, and pepper. Gently stir in the reserved Curry Mayonnaise. Serve immediately or for best results, refrigerate for 2 hours before serving.
- TO STORE: Refrigerate for up to 3 days in an airtight container. IDEA: The Curry Mayonnaise, without the Curry Chicken Salad, is also delicious on other sandwiches such as roast pork or roast beef sandwiches. SUBSTITUTE: Use turkey instead of chicken for the Curry Chicken Salad. This is a great idea for leftover turkey during the holidays!!!
This looks really really good. I am confused by the “silvered almonds” They are mentioned several times, so not a typo. I asked at a couple of supermarkets and they had not heard of them either. They have slivered almonds, but not silver. The silver ones in the picture look lighter.? Where might it be possible to purchase them, or I could just use slivered almonds?