In recent years this salad has earned a bad reputation, mostly because of people slapping together some curry with mayo and calling it a day. But I took my inspiration from the original recipe and sauteed the onion, toasted the curry in the pan, and went heavy on the chutney, tomato paste, and diced apricots. The flavor is big, bold, and surprisingly contemporary.
| Servings | Prep Time |
| 8 people | 15 minutes |
| Cook Time |
| 15 minutes |
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In recent years this salad has earned a bad reputation, mostly because of people slapping together some curry with mayo and calling it a day. But I took my inspiration from the original recipe and sauteed the onion, toasted the curry in the pan, and went heavy on the chutney, tomato paste, and diced apricots. The flavor is big, bold, and surprisingly contemporary.
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Ingredients
- 4 cups rotisserie chicken , shredded – OR –
- 3 1/2 cups eggs (hard-boiled and chopped)
- vegetable oil
- 1 small onions , chopped
- 1 Tbsp curry powder
- 1/4 cup red wine , like marsala, -OR-
- 1/4 cup chicken stock
- 1 Tbsp tomato paste
- 1/2 lemon , juiced
- 1/3 cup dried apricots (chopped) -OR-
- 1/3 cup raisins
- 3 Tbsp mango chutney
- 2/3-1 cup mayonnaise (use part yogurt or crème fraîche if desired)
- salt
- pepper
Servings: people
Units:
Instructions
- Fry the chopped onion in vegetable oil until very soft.
- Add in the curry powder and cook for a few seconds, before adding the wine.
- Remove the pan from the heat and stir in the tomato paste, lemon juice, and diced apricots.
- Make sure it’s not too hot, then add the mixture to a bowl and stir in the chutney and mayo (using part yogurt or crème fraîche if desired).
- Finally, fold in the chicken. Keep cold until ready to serve.
Recipe Notes
Use as a topping for open-faced sandwiches, or add a second slice of bread, for proper finger sandwiches.