MAGGIE'S COLD CURRIED CHICKEN

Maggie's Cold Curried Chicken Recipe

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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!

Rating:

☆☆☆☆☆ 0 votes

Serves:
6-8
Prep:
1 Hr 15 Min
Cook:
1 Hr
Method:
Stove Top

Ingredients

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  • 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

How to Make MAGGIE'S COLD CURRIED CHICKEN

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.

Printable Recipe Card

About MAGGIE'S COLD CURRIED CHICKEN

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


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