Thursday, January 15, 2009

Curried Chicken Salad

So it's been absolutely freezing in New York lately- much more than my fur lined shoes can handle. My natural inclination has been to eat nothing but soup, but eventually my body just cried out for something fresh and crunchy. And although I've never been a fan of chicken salad, I just knew this would hit the spot. I think my problem with most chicken salads (as with most coleslaw) is that I can't handle all the mayo. I don't like eating sludge. But this one has just enough to coat the chicken while the grapes and celery add a welcome crispness (unlike the crispness my ears have been enduring- i'll be shocked if they make it home tonight.)

Start by boiling some chicken thighs with a quartered lemon for about 45 minutes or until the meat is falling off.

Next get a sturdy man to tear up the meat, discarding the skin and bones.

Add the mayo, curry powder, honey and lemon juice to a mixing bowl and... mix.

Chop and add the celery, scallion and grapes.

Toast up some bread, add a big lettuce leaf and pile on the chicken salad. It doesn't get much yummier than this, my friends.

Curried Chicken Salad
from a Dave Lieberman recipe in Food Network Favorites

  • 4 whole chicken thighs, bone in, skin on
  • 1 lemon, quartered
  • 1/2 bunch cilantro, roughly chopped
  • Kosher salt and freshly ground black pepper
  • 1/4 cup mayonnaise
  • 1 teaspoon curry powder
  • 1 teaspoon honey
  • 1 teaspoon freshly squeezed lemon juice
  • 3 scallions, thinly sliced
  • 2 stalks celery, thinly sliced
  • 3/4 cup halved seedless red grapes
  • Butter lettuce leaves, for serving

Put the chicken thighs, lemon, and cilantro into a skillet or saucepan. Fill with water just to cover the chicken and season generously with salt and black pepper to taste. Bring to a boil over medium heat then reduce the heat to maintain a very gentle simmer. Cook, uncovered, until the chicken is tender and falling form the bones, about 40-45 minutes. Remove the chicken from the poaching liquid and allow to cool. When cool, remove the skin and strip the meat from the bones, discarding the skin and bones. Reserve the meat.

In a bowl, mix together the mayonnaise, curry, honey and lemon juice. Stir in the scallions, celery and grapes until combined. Add the shredded chicken and toss to combine. Season with salt and pepper to taste.

1 comment:

  1. i am going to make this dish this week, never thought to serve it as an open faced sandwich..