Chicken curry salad

Chicken curry salad

 

Ingredients for Chicken curry salad

Chicken breast pieces (boneless Chicken) 500 gm
Chicken stock 2 litres
Kiwi fruit 4 nos
Sour cream 3 tbsp.
Pearl onions 100 gms
Curry powder 1 tsp
Mayonnaise 3 tbsp.
Mangoes 2 nos
Salt, pepper powder, chilli powder as per taste
Oil 1 tbsp.

Preparation of Chicken curry salad

Clean, wash drain and cut the chicken into small pieces.  Heat the chicken stock in a deep – thick bottomed vessel and cook for 10-12 minutes.  Drain the excess chicken stock water and allow to cool. 

Peel the mangoes and cut the fruit from the stone (seed) and grind it into a fine paste. 

Keep some pieces aside for decoration.

Mix the sour cream mayonnaise and the mango paste together.  Heat 1 tbsp oil in a pan and sauté the curry powder and add to the mixed paste. Add salt, pepper and chilli powder as per taste.

Mix the cooked chicken pieces with pearl onions and the sauce.  Wait at least 2 hours befor serving.  Serve it along with leaf salads and slices of Kiwi, mango and other fruits.