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CHICKEN
RECIPE OF THE DAY (September 23rd 2006):
Curried Chicken Salad
by Delia Collection
Ingredients: 1 level tablespoon Madras curry paste,
2 medium ready-to-eat roast chickens or 2 lb (900 g)
cooked leftover turkey or chicken, 3 oz (75 g) whole
blanched almonds, 5 fl oz (150 ml) mayonnaise (click
here for recipe), 3 fl oz (75 ml) natural yoghurt, 2
tablespoons mango chutney with any bits of mango finely
chopped, 3 oz (75 g) raisins, 3 oz (75 g) dried ready-to-eat
apricots quartered,1 bunch spring onions sliced thinly,
including the green parts, 1 x 120 g bag baby leaf salad,
1 tbsp. fresh coriander leaves to garnish, salt and
freshly milled black pepper
Method: 1. Pre-heat the oven to gas mark 4,
350°F (180°C). 2. Spread the almonds out on
a baking sheet and toast in the oven for 8 minutes,
using a timer. 3. Let them cool for a couple of minutes,
then roughly chop them. 4.
Now strip all the meat from the chickens, discarding
the skin and bones, and cut it into bite-sized pieces
and place them in a mixing bowl. 5. Then, in a small
bowl, mix the mayonnaise and yoghurt with the curry
paste and mango chutney, then pour this sauce over the
chicken. 6. Next, add the raisins, apricots, about three-quarters
of the salad onions and about two-thirds of the almonds.
7. Mix everything together thoroughly, taste and season,
then cover and chill till needed. 8. When you are ready
to serve, place the salad leaves in the base of a serving
dish and spoon the chicken over the top, heaping it
up to give it some height. 9. Then scatter the reserved
salad onions and almonds and the coriander leaves over
the top.
BON APÉTIT...... |
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