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.
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
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
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.
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.