This curry chicken salad is simple, creamy, and fresh. In this recipe, inspired by my mom’s French-Canadian heritage, whole-roasted curry-rubbed chicken pieces make the perfect foundation for a rich and comforting sandwich. Throw in some sliced grapes for sweetness, roasted cashews for crunch, and chutney for an extra kick. Best lunch ever!
- 2 large chicken breasts (bone-in skin-on)
- About 3 tbsp. curry powder
- Olive oil
- 2 cups chicken stock
- ½ cup mayonnaise
- 3 tbsp. chutney (mango and peach are great options)
- ½ cup roasted, chopped cashews
- 1 cup halved grapes
Preheat the oven to 425 degrees. Place the chicken breasts in a baking dish and sprinkle with salt, pepper, and curry powder. Drizzle with olive oil and rub spices and oil into the skin and meat. Flip the breasts and apply the same treatment to the other side. Note that you won’t use up all of the curry powder at this point, just enough to cover the chicken pieces. Pour chicken stock into the baking dish and bake for about 40 minutes.
When the chicken is done baking, spoon about a half-cup of the broth/drippings into a large mixing bowl and place it in the fridge for about 20 minutes. Meanwhile, let the chicken cool. This is also a good time to slice the grapes and roast and chop the cashews.
Remove the partially congealed broth from the fridge and whisk in mayonnaise, chutney, and remaining curry powder. Shred the chicken pieces with a fork or your fingers and add to the dressing. Add grapes, cashews, and salt and pepper to taste.
About 6 people (as a sandwich)