Curried Chicken Salad Recipe

Ingredients:

• Lettuce
• 75 ml Curd
• 75 gm Kishmish
• 150 ml Mayonnaise
• 1 tbsp Curry Paste
• 2 tbsp Mango chutney
• 1 tbsp Coriander leaves
• 900 gm cooked Chicken
• 75 gm Almonds, blanched
• Salt and Black Pepper powder
• 75 gm dried Apricots, quartered
• 1 bunch Spring Onions, sliced thinly

Method:

1. Pre-heat the oven to gas mark 4, 350° F or 180° C
2. Spread the almonds out on a baking sheet and toast in the oven for 8 minutes.
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. In a small bowl, mix the mayonnaise and curd with the curry paste and mango chutney, then pour this sauce over the chicken.
6. Now add kishmish, apricots, about three-quarters of the salad onions and about two-thirds of the almmonds. Mix everything together thoroughly, taste and season, then cover and chill till needed.
7. Place the lettuce in the base of a serving dish and spoon the chicken over the top. Garnish with the reserved salad onions and almonds and the coriander leave.