Curried Chicken Salad with Mango Chutney, Currants and Almonds
Inspired by techniques from America's Test Kitchen, NYT Cooking and Serious Eats.
This spiced take follows the same gentle poaching method as our classic chicken salad, but the dressing is built on bloomed curry powder, mango chutney, lime and yoghurt, with currants, toasted almonds and coriander stirred through.
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Method
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Equipment
- medium saucepan with lid
- probe thermometer
- small frying pan
- chopping board and knife
- large bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 453 kcal |
| Protein | 38.3 g |
| Carbohydrate | 18.3 g |
| of which sugars | 13.1 g |
| of which free sugars | 5.2 g |
| Fat | 25.1 g |
| of which saturates | 4.1 g |
| Fibre | 2.9 g |
| Salt | 1.55 g |
Protein per 100 kcal
8.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Chicken
- 600 g skinless chicken breasts (about 3)
- 6 g fine sea salt or table salt, for the poaching water about 1 tsp
- 2 bay leaves
- ½ tsp black peppercorns
Dressing
- 1 tbsp mild curry powder
- 1 tsp neutral oil
- 80 g mayonnaise
- 80 g plain Greek-style yoghurt
- 2 tbsp mango chutney (large pieces chopped)
- 1 tbsp lime juice
- 1.5 g fine sea salt or table salt about ¼ tsp
Salad
- 2 celery sticks, finely diced
- 2 spring onions, thinly sliced
- 40 g dried currants or golden raisins
- 30 g flaked almonds, toasted
- 3 tbsp coriander leaves, chopped
- 1
Poach the Chicken. The chicken breasts go into the saucepan with the cold water, salt, bay leaves and peppercorns; heat over medium until the water reaches 75-80°C, with just a few small bubbles breaking at the edge rather than a boil. Lower the heat as far as it will go, cover, and poach for 15-20 minutes until a probe thermometer shows 74°C in the thickest part, the temperature at which the chicken is fully cooked through. Cooking it this gently rather than at a boil is what keeps the breast moist instead of dry and stringy.
- 2
Cool and Chop. Once lifted onto a board, the chicken needs about 15 minutes to cool before you handle it, which gives the juices time to redistribute through the meat. After that, pull or chop it into 1-2 cm pieces that will hold their shape once mixed with the dressing.
- 3
Bloom the Curry Powder. Warm the oil in the small frying pan over low heat, stir in the curry powder, and cook it for 30-60 seconds until it smells fragrant rather than dusty. Tip it straight into the large bowl; warming spices briefly in fat like this wakes up their flavour in a way raw spices never quite manage. Using the same pan, toast the flaked almonds for 3 minutes, shaking often, until golden.
- 4
Build the Dressing. Into the curry-infused oil goes the mayonnaise, yoghurt, mango chutney, lime juice and salt, stirred until smooth. The yoghurt keeps the dressing light while the chutney brings sweetness and a little acidity that balances the warmth of the curry powder.
- 5
Mix in the Chicken. Fold the chopped chicken, celery, spring onion and currants through the dressing until everything is evenly coated. The currants plump up slightly as they sit in the dressing, adding small bursts of sweetness between the savoury bites.
- 6
Chill and Garnish. A minimum of 1 hour in the fridge, covered, gives the curry flavour time to settle through the salad. Just before serving, scatter over the toasted almonds and chopped coriander for crunch and a fresh, herby lift.
Storage
Keep covered in the fridge for up to 3 days. It's not suitable for freezing, as the yoghurt and mayonnaise dressing will separate once thawed. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
