Curry Chicken Salad

Starting the bird in room-temperature water after which cooking it at a mild warmness continues the flesh soft and juicy.

Warm and spicy, vibrant and fresh, barely tangy, and flawlessly sweet, this curried bird salad is scrumptious served as a sandwich or with toast or crackers alongside, or even, of course, all on its own.

Ingredients

For the Madras Spice Blend:

• 1 tablespoon cumin seeds
• 1 tablespoon coriander seeds
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon fenugreek seeds
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon yellow mustard seeds
• 1 tablespoon floor turmeric
• 1/4 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper

For the Poached Chicken and Chicken Salad:

• 2 quarts (2L) room-temperature water
• 1 1/2 tablespoon kosher salt
• 1 1/2 pounds (680g) boneless, skinless bird breasts
• 1/2 cup mayonnaise
• 2 tablespoons apricot preserves
• 1 1/2 tablespoons Madras Spice Blend
• 1/4 cup golden raisins
• 1/4 cup thinly sliced scallions

Instructions

For the Madras Spice Blend:

1. In a small skillet integrate cumin, coriander, fennel, fenugreek, peppercorns, and mustard seeds. Over medium warmness, stir and swirl the spices till aromatic, approximately 30 seconds. Transfer entire spices to a spice grinder and grind to a high-quality powder. Empty right into a small bowl and integrate with turmeric, garlic powder, and cayenne pepper. Set aside.

Madras curry powder For the Poached Chicken:

1. In a huge saucepan add water and salt and stir to dissolve. Add bird and set over medium-excessive warmness till water temperature reaches among a 65-70°C. try and maintain it. Cook till 30 minutes.
2. Remove bird and cool approximately five minutes. Shred bird and set aside. Poaching bird breasts after which shredding into bite-length pieces.

For the Chicken Salad:

1. In a huge bowl, whisk collectively mayonnaise, apricot preserves, Madras spice blend, and 1 teaspoon salt. Add bird, raisins, and scallions and fold with a rubber spatula till nicely combined. Serve.
2. Fenugreek seeds / methi seeds may be located on-line or at forte spice stores. This aromatic spice has a wealthy and nutty taste this is much like maple syrup.

Storage:

1. Madras Spice Blend may be made earlier and saved in an hermetic box for up to three months at cool room temperature. Refrigerate bird salad in an hermetic box for as much as five days.