Monday, March 19, 2007

Recipe for curried chicken salad

And in another culling from the weekend's mail, a friend wanted the recipe for the curried chicken salad/spread that I use to fill tea sandwiches:

about 2 1/2 cups (a 2-cup Pyrex spouted liquid measure filled to the brim) of roasted chicken pulled from the bone - Roast either bone-in chicken breasts, 2 whole breasts, 4 halves; OR use most of the meat from a whole chicken
1/4 - 1/3 cup mango chutney
juice of at least half a lemon, or a whole lime; more to taste
1/2 - 3/4 cup mayonaise, maybe more (OK to use lite)
1 - 3 teaspoons good curry powder (like Penzey's sweet curry powder)
up to 1 TBLS honey (optional)
salt and white pepper

Chop the chicken meat finely by pulsing in the food processor, or with a sharp chef knife if you are very patient. Add the mango chutney at the end , and chop it too. Turn the mixture out into a big bowl, and stir in the citrus juice, mayo, and curry powder with a fork. You want a pasty, spreadable consistency. Taste, and season with more citrus juice, salt and pepper, maybe more mayo, and optional honey. For tea sandwiches, spread on buttered slices of white or brown bread, and remove the crusts, if you want to be traditional. The salad's also good on bread with crusts, crackers, cucumbers, with slices of apple, etc., etc. ...

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