Curried Chicken Salad with Mango Recipe


  • 1/3 cup Curd
  • Lettuce leaves
  • cup Mayonnaise
  • 2 tbsp Lemon juice
  • 1 tsp Curry powder
  • 1 large Mango, diced
  • 2 tbsp Mango chutney
  • 3 Celery stalks, thinly sliced
  • tsp ground Black Pepper
  • 2 tbsp sliced Almonds, toasted
  • cup Coriander leaves, chopped
  • 500 gms skinless, boneless Chicken breast halves


  1. Take one teaspoon salt, enough water to cover the chicken by one inch in a saucepan, add chicken and boil over high heat.
  2. Reduce heat to low, simmer 8-10 minutes, or until cooked through. Cool for about 30 minutes.
  3. In large bowl mix curry powder curd, mayonnaise, chutney, lemon juice, pepper, and half teaspoon salt.
  4. Drain chicken and cut into bite size pieces.
  5. Toss chicken, mango, celery, and coriander with dressing.
  6. Line platter with lettuce. Top with salad, and almonds, if using.

  7. Serves: 4

Tip: To make thick gravy for chicken grate the onions, squeeze out their juice. Fry the onions and the masala. Add the juice as stock, after the onions are brown.

< Prev    Next >