Curried Chicken Salad Recipe


  • Lettuce
  • 75 ml Curd
  • 75 gm Kishmish
  • 150 ml Mayonnaise
  • 1 tbsp Curry Paste
  • 2 tbsp Mango chutney
  • 1 tbsp Coriander leaves
  • 900 gm cooked Chicken
  • 75 gm Almonds, blanched
  • Salt and Black Pepper powder
  • 75 gm dried Apricots, quartered
  • 1 bunch Spring Onions, sliced thinly


  1. Pre-heat the oven to gas mark 4, 350 F or 180 C
  2. Spread the almonds out on a baking sheet and toast in the oven for 8 minutes.
  3. Let them cool for a couple of minutes, then roughly chop them.
  4. Now strip all the meat from the chickens, discarding the skin and bones, and cut it into bite-sized pieces and place them in a mixing bowl.
  5. In a small bowl, mix the mayonnaise and curd with the curry paste and mango chutney, then pour this sauce over the chicken.
  6. Now add kishmish, apricots, about three-quarters of the salad onions and about two-thirds of the almmonds. Mix everything together thoroughly, taste and season, then cover and chill till needed.
  7. Place the lettuce in the base of a serving dish and spoon the chicken over the top. Garnish with the reserved salad onions and almonds and the coriander leave.

Tip: If you want to avoid using colour in tandoori chicken, use lemon juice mixed with turmeric instead.

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