Recipe courtesy of Rachael Ray
Episode: 2 for 1
Cold Chicken Curry with Toasted Almonds and Crystallized Ginger
Total:
1 hr 10 min
Active:
25 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 10 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

Poached Chicken Breasts:

Directions

Put the chicken in a medium stockpot. Add the garlic, celery, bay leaf, carrots, lemons, onions and herb bundle and sprinkle with salt. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to a simmer and cook for 45 minutes. Remove the chicken from the liquid and let cool. Strain the stock. Remove the skin and bones from the chicken, and shred the meat using your fingers or 2 forks.

Cook's Note

If you don't have curry powder, use a mix of 1 teaspoon each cumin, coriander and turmeric and 1/2 teaspoon each ground mustard and ground ginger. Combine the yogurt, curry powder and lemon juice in a large bowl and season with salt and pepper. Add the chicken, scallions, apples and carrots and mix until combined. Adjust the seasonings. Butter the rolls and toast on a hot griddle. Fill with lettuce, chicken salad and a sprinkle of almonds and crystallized ginger. Serve with chips. The chicken salad can be covered and refrigerated for a make-ahead meal.

IDEAS YOU'LL LOVE

Chicken Cordon Bleu Casserole

Recipe courtesy of Ree Drummond

Curried Chicken Salad

Recipe courtesy of Ree Drummond

Lemon Pepper Chicken Tenders

Recipe courtesy of Rachael Ray

Curried Chicken and Rice Soup

Recipe courtesy of Food Network Kitchen

Chicken Curry with Coconut Rice

Recipe courtesy of Bobby Flay

Chicken Piccata

Recipe courtesy of Ina Garten

Cashew Chicken

Recipe courtesy of Ree Drummond

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking