I was inspired to perfect a curry chicken salad recipe after trying some at Penn’s Place in Historic New Castle, Delaware. My business partner and I often meet there to get some work done, and I order the same thing pretty much every time. I always want more, so I went on a mission.
I found a recipe that looked close to what I wanted to do, and the first time we made it, Scott burned through the leftovers so fast that he felt bad and made a second —slightly altered — batch three days later so I could have some. At that point, we knew it was a keeper and we also knew one of the changes we’d make to the original recipe is to double it (I feel like we say that a lot around here…). We love big batch cooking on weekends so it’s easy to eat well during the week!
The curry powder you use is key in this recipe. Curry powder is a mix of coriander, turmeric, cumin, fenugreek, chili peppers, and sometimes ginger, garlic, fennel, caraway, clove, mustard seed, cardamom, nutmeg — you can buy it pre-made. I suspect authentic South Asian chefs of the world like to mix their own, but let’s be honest, if we saw a recipe that required me measure out all of those different spices — we would never have the patience. We’ve tried a few different brands and found that some pack a lot more heat and flavor than others. Lately we’ve been using one we buy from bulk spices from a local natural food store because we’ve found that freshness is key.
We tweaked the proportions just a touch from the original recipe, and the big change was to grill boneless skinless chicken breasts instead of roasting thighs. I’m sure the thighs are delicious — and might opt for this method in the winter — but in the spirit of keeping things heart-healthy whenever possible, we went leaner and added a touch of lime. You could bake the chicken breasts or do them in the crockpot if grilling isn’t an option — we’ve done the crockpot thing before!
We also kinda love any recipe that allows us to go out to our garden and clip some herbs. It makes us feel like we’re totally embracing summer 🙂
Let us know what you think if you give it a try! And if you ever stop by Penn’s Place, tell Esther I sent you! It’s the most adorable little shop.
Chicken Curry Salad
Adapted from A Cozy Kitchen
- 4 lbs of boneless skinless chicken breasts
- 2 T. of olive oil
- Juice of 1 lime
- 1/2 white onion, diced
- 1 green apple, diced
- 1 1/2 c. plain greek yogurt
- 2 T. curry powder
- 1 c. dried cranberries
- 1 c. walnuts, chopped
- 1 c. fresh flat leaf parsley, chopped
- salt and pepper
- pita or lettuce for serving
- Marinate the chicken for 30 minutes in olive oil, lime juice, salt, and pepper. Grill, cool, chop, and place in large bowl.
- Add the onions, apples, cranberries, walnuts, and parsley.
- Mix the yogurt and curry powder together in a separate bowl, then fold it into the salad, mixing thoroughly.
- Salt and pepper to taste, and serve in pita or on a bed of lettuce. Enjoy!