Cold chicken curry salad

    3 hours 10 min

    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.

    2 people made this

    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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