Stonewall Kitchen, LLC

Monday, January 12, 2009

Today is Curried Chicken Day!

Today is Curried Chicken Day! I recently blogged about curry on Jet-Chef, in a spotlight masala, one of the flavor trends for 2009. You can reference that blog post here:

(image from

Here is a great video tutorial on how to make Curried Chicken from YouTube. I really enjoy video cooking tutorials, as it is such a great visual reference when trying a new recipe or cuisine!

One of my favorite ways to enjoy Curried Chicken is as a salad. This recipe from can also be used to make amazing Curried Chicken sandwiches using pita bread or any other bread to your liking!

Curried Chicken Salad
Gourmet June 2002

Yield: Makes 6 servings
Active time: 25 minutes
Total time: 35 minutes


1 3/4 cups chicken broth
1 1/2 lb skinless boneless chicken breast
1/2 cup mayonnaise
1/3 cup plain yogurt
5 teaspoons curry powder
1 tablespoon fresh lime juice
1 teaspoon honey
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium red onion, chopped (1 cup)
1 firm-ripe mango (3/4 pound), peeled, pitted, and chopped
1 cup red seedless grapes (5 ounces), halved
1/2 cup salted roasted cashews, coarsely chopped


Bring 4 cups water to a simmer with chicken broth in a 2- to 3-quart saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool 10 minutes. Chop into 1/2-inch pieces.

While chicken is cooling, whisk together mayonnaise, yogurt, curry, lime juice, honey, ginger, salt, and pepper in a large bowl. Add chicken, onion, mango, grapes, and cashews and stir gently to combine.

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