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Real Recipes From Real Home Cooks ®

maggie's cold curried chicken

MyLatestAddiction avatar
Recipe by
JoAnn Dunn
@MyLatestAddiction
Graham, WA

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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yield 6 -8
prep time 1 Hr 15 Min
cook time 1 Hr
method Stove Top

Ingredients For maggie's cold curried chicken

  • 3 lb
    chicken (pre-cooked and cooled)
  • 1 Tbsp
    oil
  • 1 sm
    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

How To Make maggie's cold curried chicken

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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