Tangy Potato and Chicken Curry Salad
Serves: 4-6 side portions. Tip: Don’t feel like poaching chicken? Smoked chicken breasts add a smoky flavour and are very convenient!
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Directions
- Place the potatoes in salted water and bring to a boil. Boil for 15-20 minutes until soft. Set aside and allow to cool. Cut into cubes.
- Place the chicken breasts in a small pot with the stock. Bring to a slow simmer. Simmer for 15 minutes or until cooked through.
- Allow the chen breasts to cool for 10 minutes then dice into bite-size cubes. Cover and set aside.
- In a frying pan heat the oil over a medium high heat.
- Add the onion, curry powder, turmeric and mustard seeds and fry for 2-3 minutes until the onions are soft.
- Add the fried onions to a medium sized bowl and allow to cool.
- Add the mayonnaise, chutney, vinegar and salt to the bowl and stir well to make a dressing.
- Place the diced potato, celery, cranberries and chicken in a large bowl and pour over the dressing.
- Mix well and chill until needed.
Ingredients
- 4 cups Chicken stock
- 4 Chicken breasts
- 800 g Potatoes, medium, peeled
- 2 tbsp Oil, vegetable
- 1 Onion, medium, diced
- 1 tbsp Curry Powder, mild
- ½ tsp Turmeric
- 2 tsp Mustard seeds
- ½ cup Mayonnaise, creamy
- 4 tbsp Chutney
- 1 tsp Vinegar, white grape
- ½ tsp Salt, fine
- 1 stalk Celery, sliced thinly
- 2 tbsp Cranberries