Maggie's Cold Curried Chicken Recipe

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MAGGIE'S COLD CURRIED CHICKEN

JoAnn Dunn

By
@MyLatestAddiction

This recipe was given to me by a delightful woman, Maggie Luecke. She's served this at many wonderful dinners at her home and always to rave reviews. It's a great dish that can be served to a crowd, buffet style. The recipe is easily doubled (or tripled) to account for a larger crowd and since it's served cold, can be brought out right before serving. I'll post a photo the next time I make this if I can get one before it gets gobbled up - it's a definite crowd pleaser and disappears in a flash!


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Rating:

Serves:

6-8

Prep:

1 Hr 15 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

3 lb
chicken (pre-cooked and cooled)
1 Tbsp
oil
1 small
onion
1 Tbsp
curry powder
1/2 c
chicken stock
1 tsp
tomato paste
juice of 1/2 lemon
3 Tbsp
sweet chutney
1 c
mayonnaise
3 Tbsp
heavy cream

Directions Step-By-Step

1
Prepare and cool 3 pounds of boned chicken meat. (Make sure it isn't dried out.) Set aside.
2
Heat oil (I use coconut) in saucepan. Peel and chop onion, sauté in oil gently. Stir in curry powder to heat just until it "blooms" (brings out the scent/flavor.)
3
Stir in the chicken stock. Add and stir in the tomato paste, lemon juice, and sweet chutney. Continue stirring gently to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and cool.
4
Combine mayonnaise and heavy cream then add to cooled sauce mixture. Mix together with prepared chicken. Chill.
5
For best presentation: Place in deep dish, garnish with parsley, and serve with Saffron rice.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American