My experience with this recipe is that the flavors are best after being refrigerated for a few hours. I also prefer my chicken salad slightly chunky but feel free to either mince the chicken or only coarsely chop it, as per your own preference.
penzeys balti chicken
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2 cups chopped cooked chicken, preferably tea brined cup peach chutney with cherry or your favorite peach chutney scant cup mayonnaise, light or regular1 tsp. Balti seasoning (or your favorite curry powder to taste)2 hard cooked eggs, chopped1/3 cup sliced almonds, lightly toastedScant cup of sliced fresh seedless grapes
Mix chicken, chutney, mayo, eggs and seasoning together in a medium mixing bowl. Carefully fold in the almonds and grapes. Cover and refrigerate at least 1 hour for flavors to meld. Season with salt to taste if necessary and serve as a sandwich, with crackers or on your favorite salad greens. Makes 4-6 servings.
To go with this curry, I would suggest a Chilean Sauvignon Blanc or a Gewürztraminer from Alsace in France (always a good bet with chicken curry), alternatively a fruity rose from the South of France or Spain would work well here. If you prefer red, a South African Pinotage will also work well.
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