Curry – Chicken Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g chicken breasts
- 2 liters chicken broth
- 1 can / s apricot (s)
- 1 can asparagus
- 3 tablespoon sour cream
- 2 tablespoon curry
- 3 tablespoon mayonnaise, neutral, preferably homemade
- 4 tablespoon puree, (mango puree or other fruit puree)
- salt
- pepper
- oil
- Chili powder, from the mill or cayenne pepper
Print Recipe
Pin Recipe Instructions
- Clean the chicken breast and cut into small pieces. Bring the broth to the boil and cook the meat in it for 10 minutes, drain and let cool.
- Mix the sour cream, mayonnaise and mango puree. Sweat the curry with a little oil and add to the sauce, season with salt, pepper and chilli to taste.
- Cut the apricots and asparagus into pieces and add to the cold chicken.
- Mix everything with the sauce. Let it steep for at least 2 hours.
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