Ina Garten’s Curried Chicken Salad | Barefoot Contessa | Food Network

Ina spices up her chicken salad with the addition of curry powder and chutney for a bright and flavorful twist on a classic!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

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Curried Chicken Salad
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr
Prep: 5 min
Cook: 55 min
Yield: 6 servings

Ingredients

3 whole (6 split) chicken breasts, bone-in, skin-on
Olive oil
Kosher salt and freshly ground black pepper
1 1/2 cups good mayonnaise (recommended: Hellman’s)
1/3 cup dry white wine
1/4 cup chutney (recommended: Major Grey’s)
3 tablespoons curry powder
1 cup medium-diced celery (2 large stalks)
1/4 cup chopped scallions, white and green parts (2 scallions)
1/4 cup raisins
1 cup whole roasted, salted cashews

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.

For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.

Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.

Reprinted from Barefoot Contessa Family Style, Copyright 2002 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.

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Ina Garten’s Curried Chicken Salad | Barefoot Contessa | Food Network

in the 80s we made so much curried chicken salad I just couldn’t look at it anymore but I thought I’m going to revisit a classic and it turns out there was a reason why we liked it it’s delicious I’m going to make the sauce first so I need one and 1/2 cups of mayonnaise I always say good mayonnaise just want the best mayonnaise you can buy it doesn’t necessarily mean it’s the most expensive just one that tastes great and I always add something that has a little bit of a bite to it vinegar white wine I’m going to add a third a cup of white wine you want to add white wine that you like something you would drink next I’m going to add Chutney cuz old Curry has Chutney in it about a/4 of a cup and I use mango chutney it’s usually called major gray Chutney next is curry powder can’t make curry chicken with that curry powder curry powder is actually a mix of spices it’s not just one thing I’m going to add three tablespoons which is a lot next 1 and 1/2 teaspoons of salt make sure it has great flavor and then just puree the whole thing that’s an easy sauce okay next the chicken I’ve got three whole chicken breasts actually there’s six pieces cuz remember a whole chicken breast is two pieces and I’ve roasted it 350° for just about 35 to 40 minutes just until it’s done and these have cooled ready and I just find this this is the most delicious way to make chicken for chicken salad I’m just going to give it a big rough dice sort of big bite-sized pieces all the pieces big enough so you can see them in the salad I don’t like things minced up like baby food okay that’s the chicken next the vegetables so I need about a cup of chopped celery about a/4 of a cup of chopped scallions gallan give that nice bite without being too oniony and the next is/ qu of cup of raisins another legendary restaurant critic from The New York Times Mimi Sheran used to say that the correct proportion of raisins to curry chicken salad is zero I disagree with her I like that Sweetness in it okay next for the sauce so I’m just going to pour enough in so it’s moistened I always hold a little sauce back because after it sits sometimes it needs a little extra sauce just toss it all together oh this smells just delicious it’s going to look good too I have one more thing to add salted roasted cashews and actually what I did was I heated them up a little bit so sometimes cashews can get a little mey if they sit for a long time and I love when they’re really crisp and I can chop them up or just put them in hole that’s one cup of cashews this is great it’s very chunky well this was good in the 80 but I think it’s even better now cuz I added lots more spice more mango chutney more crunch there’s only one way to know for sure so delicious it’s very moist it’s really crunchy it’s salty it’s sweet it’s spicy I think this is a classic I’m going to revisit