Curried Chicken Salad

Image and Recipe Copyright © 2003-2008 Jennifer Iserloh

Korma and Madras curries are different variations of dried Indian spice combinations. Traditionally, all great Indian cooks take whole spices, toast them, and grind their own freshly roasted curry powder. For convenience sake, you can purchase the powder pre-made. Korma usually contains a mixture of spices like coriander, aniseed, cumin, cinnamon, star anise, and cloves. It has a mild, savory flavor with a touch of sweetness. Madras has added heat from dried chilies and usually contains coriander, turmeric, cumin, and fennel.

Serves 4

Ingredients

2 pounds of chicken breast, cooked and cubed
1/4 cup low-fat mayonnaise
1/4 cup low-fat sour cream
2 tablespoons curry powder, Korma or Madras (see note below)
2 tsp apple cider vinegar
2-3 tablespoons fresh tarragon leaves
2 stalks of celery, peeled and finely diced
1/4 cup almonds, roughly chopped
1/2 teaspoon salt

Directions

In a large bowl, mix the mayonnaise, sour cream, curry, and vinegar. Add the chicken, stirring to coat. Stir in the tarragon, celery, and almonds, and season with salt. Serve immediately or refrigerate to enjoy later.

Make It A Meal

Serve with Sauteed Spinach or Indian Fried Rice.

Wine Pairing

Rose, Riesling

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