Cold Chicken Curry with Toasted Almonds and Crystallized Ginger
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 608
- Total Fat
- 33
- Saturated Fat
- 10
- Carbohydrates
- 41
- Dietary Fiber
- 12
- Sugar
- 13
- Protein
- 41
- Cholesterol
- 107
- Sodium
- 1131
- Total: 1 hr 10 min
- Active: 25 min
Ingredients
1 cup plain Greek yogurt, Vegenaise or mayonnaise
2 tablespoons curry powder (see Cook's Note)
Juice of 1 lemon
Kosher salt and freshly ground pepper
1 1/3 to 1 1/2 pounds Poached Chicken Breasts, recipe follows
4 scallions, finely chopped
1 small green apple, peeled and finely chopped
1 organic carrot, shredded
Softened butter, for the rolls
4 New England sandwich rolls or brioche lobster rolls
Chopped crispy romaine hearts or other lettuce
1/2 to 2/3 cup slivered almonds, toasted
Crystallized ginger, very thinly sliced, for garnish
Vegetable chips or sweet potato chips, for serving
Poached Chicken Breasts:
6 bone-in, skin-on chicken breast halves (or 3 full breasts)
4 cloves garlic, smashed
2 to 3 celery stalks, quartered
1 bay leaf
1 carrot, quartered
1 lemon, sliced
1 onion, quartered
Herb bundle of fresh parsley, rosemary, sage and thyme tied with kitchen string
Kosher salt
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.