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Curried Chicken Salad with Mango and Roast Cashew Nuts

I prefer to heat the curry powder in a pan first for 2-3 minutes to toast it and cook off the raw taste.

Serves 8-10

700g (1 1/2lb) chicken breasts, poached and skinned then cut or torn into bite sized bits or brown meat from a roast chicken

1 1/2 tablespoons (1 1/2 American tablespoons + 1 1/2 teaspoons) freshly squeezed lemon juice

2 mangoes peeled, stoned and cut into 1cm (1/2 inch) pieces

225g (8oz) chopped celery

4 chopped scallions including green part (cut at an angle)

110ml (4fl oz/1/2 cup) natural yoghurt

110ml (4fl oz/1/2 cup) homemade Mayonnaise (see recipe)

1 1/2 teaspoons curry powder

1/2 teaspoon freshly ground cumin

150g (5oz) roasted cashew nuts (roast on a baking tray at 180°C / 350°F for 10-12 minutes)

2 tablespoons (2 tablespoons + 2 teaspoons) freshly chopped coriander, optional

Mix the cubed or torn, poached chicken in a large bowl with the freshly squeezed lemon juice, season well with salt and freshly ground pepper. Add the diced mango, celery and scallions.

Whisk the yoghurt with the homemade mayonnaise, heat the cumin and toasted curry powder gently on a pan, add to the mayo and yoghurt.  Mix everything together.

Taste and correct seasoning. Just before serving, add the roasted cashew nuts, scatter with chopped coriander or parsley and serve.


Curried Chicken and Pasta Salad with Mango and Roast Cashew Nuts

Fold 225-450g (8oz – 1lb) cooked penne pasta through the salad to make it even more substantial.

It will then serve 12-14 portions.

Canal House Curried Chicken Salad

I prefer to heat the curry powder in a pan first for 2-3 minutes to toast it and cook off the raw taste.

50ml (2fl oz) homemade mayonnaise (see recipe)

1/2 teaspoon good curry powder

1 whole cooked boneless skinless chicken breast, torn into small pieces

50g (2oz/1/4 cup) currants

1 1/2 tablespoons (2 American tablespoons) chives, chopped

salt and pepper

Mix together the mayonnaise and the toasted curry powder in a large bowl.  Add the chicken, currants and chives and fold together with a spatula.  Season with salt and pepper.  Serve as a sandwich or as a salad on a bed of lettuce.

Recipe taken from Canal House Cooking, Volume 4

This is a recipe by
Darina Allen
View all my recipes

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