Apr 1, 2011

Curried Chicken Salad...Oh...My...GOSH!

While attending a local Home Builders Association meeting last night, I met the coolest chefs! They made an amazingly smooth white chocolate mousse and a rich milk chocolate mousse, both served in the cutest little waffle cones. But the creme de la creme in my book was the Curried Chicken Salad served in a green tea waffle cone. Let me just say...Oh...My...Gosh!! I could eat that 24/7 and never been done with it. It was the perfect balance of spices and sweetness. It was creamy and just melted in my mouth. So of course being the foodie that I am, I had to ask. What made it so amazing? I didn't get the whole recipe but I did find out it was made with mango chutney which was the sweetness offsetting the curried spice. WOW!

So Google being my friend today, here it the closest I could find recipe-wise without having the original thing. I will be making this on Sunday to see if I can be as successful as Chef Scott last night. And Chef Scott, if you still have my business card and are reading this post, CALL ME!! I want that recipe!!!

From SimplyRecipes.com...The one I had didn't have Grapes or Raisins and was made with Mayo, but this one looks pretty dang good to me! Enjoy! (Thank you Elise for submitting your recipe)

  • Ingredients:

    • 3 Tbsp (or more) of vegetable oil
    • 1 large onion, chopped (1 1/2 to 2 cups)
    • 1/2 red bell pepper, chopped
    • 2 garlic cloves, minced
    • 2 Tbsp fresh minced ginger
    • 2 Tbsp yellow curry powder
    • 1/2 teaspoon ground cumin
    • 2 mangos, peeled and diced
    • 2 Tbsp cider vinegar or white vinegar
    • 1 1/4 cup water
    • 1 1/4 pounds skinless boneless chicken thighs or breasts, cut into 1-inch pieces
    • 1/3 cup golden raisins
    • 1/2 cup heavy cream (can substitute all or partially with coconut milk)
    • Salt and pepper
    • Cilantro for garnish

1 Heat 2 Tbsp oil in a large sauté pan over medium heat. Add onions and cook, stirring occasionally, until soft, about 5 minutes. Add the red bell pepper and another tablespoon of oil, cook for a couple more minutes. Add the curry powder and cumin, cook for a few more minutes. The spices will absorb some of the oil, so if anything begins to stick too much to the bottom of the pan, add a little more oil to the pan. Add the ginger and garlic, cook for one minute more.
2 Add the vinegar, water, and a 1/2 of the chopped mango to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally. Remove pan from heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan.
3 Add chicken pieces and raisins to the pan. Return to a low simmer. Cover the pan and let cook for 8-10 minutes. Chicken should be just cooked through. Use a knife to cut open the largest piece to check.
4 Add remaining mango pieces to the pan. Stir in the cream. Let cook at a very low temperature for another minute or two, uncovered. Do not let boil! Or the cream may curdle. Adjust seasonings. If a little too sweet, add a little more vinegar. If not sweet enough, you can add a dash of sugar. Add salt and pepper to taste.
Serve over rice. Garnish with cilantro. Serves 4.
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