March 4, 2008

I am really disappointed no one has chimed in. If this is too boring, well poor me--I will just go eat worms and die. I know that is rather melodramatic, but I feel that way today. I am sorting through my vast collection of cookbooks and came across one published in 1972. I had marked a recipe for curried chicken salad and remembered it being really good. So here goes--

1. 3-1/2 to 4-pound whole chicken, poached
2. 1 sweet apple, chopped
3. Small jar sweet watermelon rind, chopped
4. 5-oz can of water chestnuts, chopped
5. Green onions, sliced thinly, including green parts
6. 3-1/2 oz can shredded coconut
7. Chicken broth
8. Lettuce or romaine, shredded
9. Small box candied ginger, chopped
10. Chutney, celery, parsley, salt, curry powder, mayonnaise

Poach chicken in advance, cool, remove skin, bones and chop coarsely. Combine with ingredients 2-6. In a small saucepan combine 1 Tablespoon curry powder and 2 Tablespoons chicken broth over low heat until mixture becomes a smooth paste. Combine this with 1 Cup of Mayonnaise. Add this to chicken mixture. Add chopped candied ginger, chutney, celery, parsley and salt to taste.

Exact amounts of ingredients are not critical. You may need more mayo. Pile salad on romaine lined chilled plate and top with more chopped candied ginger and coconut.

The secret of this is to cook the curry powder before mixing into mayo, otherwise it will be bitter.

This sounds exotic, but really good and worth the effort. Enjoy!