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Easy Food for People Who Hate Cooking - My Chicken Curry Salad Recipe

As you know from my previous article , when it comes to cooking, I'm better as just "assembling" things, and so I come up with different ways to just add stuff together. One thing I invented in this way was a cold chicken curry salad, inspired by Southeast Asian cuisine. It's very simple to prepare. NO MEASURING NEEDED! Just season to taste and mix stuff together in the proportions you like.

You will need:

cooked chicken, cut up or torn into bite-sized pieces
curry powder
peanuts or cashews
shredded coconut

Get a big bowl and put mayonnaise in; the amount depends on how much salad you want to make. You will get a feel for this, but if you are unsure, err on the side of too little mayo, because you can always add more. Add curry powder bit by bit, mixing with a spoon or spatula. Season to taste--you can expect it's going to be fairly bright yellow when it is sufficiently seasoned.

Add chicken next and stir. There should be enough mayo to thoroughly coat the chicken and have some left over to add the nuts, coconut and raisins. If there isn't, this is a good time to add more mayo and curry powder.

Next, mix in the raisins and the shredded coconut. If you want to keep some of this salad in the fridge for later, set it aside now, before adding the nuts, as they will get soggy sitting in the fridge, and you want them to stay snappy to give the salad some texture.

When ready to eat, add the peanuts or cashews and stir, then it's chow time! See? It's simple!

Image Credit » by Nemo

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bestwriter wrote on April 29, 2015, 11:58 PM

That curry powder you are talking about does it not have a raw taste?

MegL wrote on April 30, 2015, 1:11 AM

That sounds delicious! The one thing I don't have is ready made curry powder because our curries are all made with individual spices. The ready made ones are probably a mix of garam marsala and turmeric, just guessing here, so could try it with those.

peachpurple wrote on April 30, 2015, 2:31 AM

that sure is an easy curry chicken salad meal. Do you have the accurate ingredient measurements?

CalmGemini wrote on April 30, 2015, 2:49 AM

I have the same doubt as bestwriter ..Won't there be the raw taste of the curry powder?

Hollyhocks100 wrote on April 30, 2015, 3:39 AM

This sounds delicious, and I love fruit added to curried dishes too.

AliCanary wrote on April 30, 2015, 3:44 AM

I'm not sure what you mean by a "raw" tastes great to me. Our curry powder in the US is probably different from yours in India, though. It's not spicy, for example.

AliCanary wrote on April 30, 2015, 3:50 AM

I believe cumin is also a major ingredient...let me go get the little jar and see if they have the individual ingredients...okay, here it is, in descending order of volume: coriander, fenugreek, turmeric, soya, cumin, fennel, mustard, anise, and red pepper.

AliCanary wrote on April 30, 2015, 3:51 AM

Nope, there's no measuring. just add stuff until it looks and tastes right!

AliCanary wrote on April 30, 2015, 3:53 AM

Once again, I'm not sure I'm clear on what would be a raw taste, but there are many flavors that combine in this dish, and the spiciness of the curry is cut and also complimented by the sweetness of the raisin and the coconut (I use the sweetened kind in the bag, like people use for coconut cake) and by the savory taste of the chicken and the nuts.

AliCanary wrote on April 30, 2015, 3:55 AM

Everybody for whom I've made it has liked it, and one of my friends fro Senegal ran out the next day and bought a roasted chicken and all the other fixings so that I could show him how to make it!

bestwriter wrote on April 30, 2015, 4:42 AM

Our curry powders would have chili, pepper, coriander, Cumin seed, and such items that cannot be eaten raw. What would be your ingredients.

MegL wrote on April 30, 2015, 5:25 AM

Alicanary that was very kind of you, thanks. I have all of those except soya and I wouldn't be adding that anyway!

LeaPea2417 wrote on April 30, 2015, 10:38 AM

That sounds great since I think anything Curry is so tasty!

AliCanary wrote on April 30, 2015, 4:22 PM

My response to MegL below has the list of ingredients in the curry powder I use, which is simply a prepared seasoning blend found in the store.

AliCanary wrote on April 30, 2015, 4:25 PM

You're quite welcome! I didn't know that what I think of as "curry powder" wasn't widely available, but I'm glad you already have the spices on hand. You're clearly a real cook, aren't you!

AliCanary wrote on April 30, 2015, 4:27 PM

I think it's pretty good, for being so simple--I've fed it to people who aren't even familiar with curry, and they liked it.

MegL wrote on April 30, 2015, 5:43 PM

AliCanary , there is certainly "curry powder" available here, I just don't have any. My son has an Indian friend whose wife taught my son to cook and I picked it up from there. I am no great shakes as a cook but like using those different flavours

bestwriter wrote on April 30, 2015, 6:48 PM

We do not mix such curry powder in the form that it is. It is added to something that is being cooked.

allen0187 wrote on July 12, 2015, 11:54 PM

Thanks for sharing this recipe. I'll definitely try this one out. Curious, as to how the coconut affects the taste of this salad.

AliCanary wrote on July 13, 2015, 6:07 AM

The sweet is a nice balance to the savory, and of course it adds a nice texture, as well.

CoralLevang wrote on July 14, 2015, 1:53 PM

From what I can tell, most commercial curry powders are comprised of more than their share of turmeric.

I go to a store in Seattle and buy an imported can of what is labeled "Madras curry powder," as my "go to" for ingredients needed for this flavor.

This sounds delicious.