Cold chicken curry salad

Cold chicken curry salad

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About this recipe: This chicken curry salad is just fantastic as part of a larger casual meal. Perhaps you have some friends and family dropping by for a relaxed lunch or you are preparing side dishes for a summer evening barbecue? Whatever the occasion, this chicken salad will be a huge hit. Offer this salad with some fresh sliced bread for those that insist on pairing the two.


Serves: 12 

  • 1 tablespoon butter
  • 8 skinless chicken breast fillets
  • 3 onions, finely chopped
  • 2 carrots, finely sliced
  • 2 tablespoons vindaloo curry paste
  • 4 tablespoons water
  • 3 dessertspoons peanut butter
  • 3 dessertspoons chilli sauce
  • 1 tablespoon chopped root ginger
  • 3 tablespoons coconut cream
  • salt and pepper, to taste
  • 1 teaspoon chopped fresh parsley
  • 1 teaspoon chopped fresh tarragon
  • 300ml soured cream

Prep:10min  ›  Cook:1hr  ›  Extra time:2hr chilling  ›  Ready in:3hr10min 

  1. In a casserole dish, melt the butter and brown the chicken on all sides. Add the onions and carrots and cook and stir for 2 minutes to soften. Add the curry paste, water, peanut butter, chilli sauce, ginger, coconut cream and seasoning. Simmer gently for 1 hour.
  2. Remove the breasts with a slotted spoon and dice, transfer back to the pan. Remove from the heat and chill in the fridge. Once cold, stir in the soured cream.

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