maggie's cold curried chicken
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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prep time
1 Hr 15 Min
cook time
1 Hr
method
Stove Top
yield
6-8 serving(s)
Ingredients
- 3 pounds chicken (pre-cooked and cooled)
- 1 tablespoon oil
- 1 small onion
- 1 tablespoon curry powder
- 1/2 cup chicken stock
- 1 teaspoon tomato paste
- - juice of 1/2 lemon
- 3 tablespoons sweet chutney
- 1 cup mayonnaise
- 3 tablespoons heavy cream
How To Make maggie's cold curried chicken
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Step 1Prepare and cool 3 pounds of boned chicken meat. (Make sure it isn't dried out.) Set aside.
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Step 2Heat 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.)
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Step 3Stir 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.
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Step 4Combine mayonnaise and heavy cream then add to cooled sauce mixture. Mix together with prepared chicken. Chill.
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Step 5For best presentation: Place in deep dish, garnish with parsley, and serve with Saffron rice.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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