Sometimes I get a craving (a hankering, as some would say) for a specific food item and I will not (NOT) be satisfied until the craving is satisfied. Most recently, this craving was for Curry Chicken Salad. I’m a big fan of chicken salad in general – I’m also a big fan of curry, but I don’t cook with it that much. I thought I would try my hand at making some homemade curry chicken salad and the results were AWESOMEBALLS. It has been great for snacking and made for an even better much-needed break from the monotonous Lean Cuisines I’ve been eating for lunch at work. And I just ate the last, huge-ass portion at my desk today. I didn’t think I would eat the whole thing, but I did.
Do I feel guilty about that? Nope.
I actually “curried-up” the chicken using a bottle of Thai Yellow Curry Sauce from Trader Joe’s. I added 2 packs of boneless/skinless chicken tenders (roughly 2 lbs) to a large storage baggie with the whole bottle of Thai Yellow Curry Sauce. I also added generous portions of cumin and curry from my spice cabinet and marinated overnight. I actually let it marinade for 2 nights and an additional half-day – but marinating at least overnight is key to get the curry spices totally infused with the chicken meat. Here’s the whole recipe . . .
- Roughly 2 lbs boneless/skinless chicken breast tenders
- 1 jar Thai Yellow Curry Sauce from Trader Joe’s
- 2 tsp curry powder
- 2 tsp ground cumin
- 2 1/2 stalks celery, sliced as thin as you like.
- 1/4 cup pine nuts
- 1/4 cup golden raisins
- 3/4 cup seedless red grapes, halved
- 3/4 cup mayonnaise (I prefer Duke’s!)
- salt and pepper to taste
Add the chicken tenders, along with the jar of Thai Yellow Curry Sauce to gallon size storage bag. Add the curry powder and cumin and seal. Mash baggie together, to ensure all ingredients are combined and chicken is well coated. Store in fridge as long as possible – at least overnight.
The next day – after chicken has marinated as long as possible – cook the tenders as you see fit. I actually baked them in the curry sauce in a dutch oven at 350 for 35 mins, but you can sautee on the stove top as well. I would sautee for medium heat for about 25 mins or so until they’re cooked through. Once they’re cooked well, pull them out of their grease to drain, but leave as much of the curry sauce on the tenders as possible.
While the chicken is cooling, dice up the celery and slice your grapes in half. Once the chicken is cooled, chop up the tenders to a medium to small dice. In a medium bowl, combine the chopped curry tenders with the mayo. Combine with a fork so you can stir as roughly as you need, breaking up the chicken chunks a little. Add remaining ingredients, stirring in the grapes last so they don’t get mashed in and broken apart.
Also note, the flavors will marry more and more in subsequent days. Mmmmmm, enjoy the exotic goodness of your chicken curry salad!