Dish of Chicken Curry Salad
(click to enlarge)

Chicken Curry Salad


California
Makes:
Effort:
Sched:
DoAhead:  		 1-1/2 #
***
50 min
Yes		 An unusual but delightful party salad, suitable for buffet service - you can't miss with this one (except for Vegetarians). See also Comments

4
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4
4
4
4
4
6
6
6
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1
1/3
1
1
1/2
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ar
#
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oz
oz
oz
oz
oz
oz
oz
oz
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c
c
t
t
t
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Chicken Thighs (1)  
-- Fruits
Golden Raisins
Prunes, pitted
Bell Pepper grn
Onion red
Celery
Grapes, seedless
Cantaloupe (2)
Papaya
-- Dressing
Whipping Cream
Mayonnaise
Curry Powder
Salt
Pepper
-- Garnish
Tomatoes slices  
Do-Ahead   -   (1 hrs cooking + cooling time)
  1. Place CHICKEN THIGHS in a pot (4 quart) and cover well with cold water. Bring to a boil, turn to a simmer and simmer until tender, about 1 hour. For best flavor and texture, let cool in the broth, covered overnight is fine.
Prep   -   (35 min)
  1. Cover RAISINS with boiling water while doing the rest of prep.
  2. Remove Chicken from the broth, reserving broth. Remove skin, bones, and fat, returning them to the broth. Bring back to a simmer for another 1-1/2 hours to make broth - use the Broth for other recipes.
  3. Cut Chicken into about 3/4 inch pieces.
  4. Cut PRUNES coarse.
  5. Chop BELL PEPPER fairly small. Quarter ONION lengthwise and slice thin crosswise. Trim CELERY and slice crosswise about 1/8 inch thick. Mix all.
  6. Cut CANTALOUPE and PAPAYA into about 3/4 inch chunks.
Dressing   -   (5 min)
  1. Mix all Dressing Items and whip until smooth.
Finish   -   (10 min)
  1. Mix Everything together, including drained Raisins. Grapes, and Dressing. Chill.
  2. Serve cold garnished as desired.
NOTES:

  1. Chicken Thighs:

      Weight is as purchased, skin-on and bone-in. 4 # will yield about 1-3/4 # simmered and cooled as given. Of course, you can use cooked Chicken meat from other sources, but thighs will provide the best flavor and texture.

  2. Cantaloupe:

      Other Melons can be used instead - the primary requirement is that they are ripe. This usually means buying well in advance and letting them ripen on the counter.

  3. Comments:

      The pattern recipe called for 4 papayas to be cut in half lengthwise, seeded, and the halves filled with the Chicken Curry. This would have to be Hawaiian Papaya, but what we can usually get around here is Mexican Papayas. The smallest you can find are usually well over a pound, and most far larger. For this reason, and because I intended buffet service, not fancy dinner service, I have included the Papaya cut and in with the rest of the fruit. For details see our Papaya page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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