Curried Chicken Salad with Mango Chutney, Currants and Almonds
By Joe
Source: Serious Eats — Arlyn Osborne, Curry Chicken Salad.
A curry chicken salad recipe for 8 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Cool. For the Madras Spice Blend: In a little skillet, mix cumin, coriander, fennel, fenugreek, peppercorns, and mustard seeds. Mix and swirl the spices till fragrant, around 30 seconds over a mid-sized flame. Move whole spices to a spice grinder plus grind to a fine powder. Empty in a little bowl and mix with turmeric, garlic powder, and cayenne pepper. Keep to one side. For the Poached Chicken: in a big saucepan, mix water and plus (1 tablespoon) 1 teaspoon (15g) salt and mix to dissolve. Add chicken and set over a medium-high flame till water temperature reaches between 150 and 70°C (65-71°C) upon an instant-read thermometer; adjust heat in order to maintain water temperature in the 150–70°C range. (it does not matter if the temperature bounces round a little, but try to hold it above 150 plus below 75°C/77°C.) Cook till thickest part of chicken registers 65°C on an instant-read thermometer, around 30 minutes. Remove chicken and leave to rest till cool enough to handle, around 5 minutes. Shred chicken and keep to one side. For the Chicken Salad: In a big bowl, beat together mayonnaise, apricot preserves, Madras spice blend, plus 1 teaspoon (4g) salt. Tip in chicken, raisins, and spring onions and fold with a rubber spatula till everything is uniformly mixed. Serve.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Why this label?
20.2 g protein for 240 kcal = 8.4 g per 100 kcal, so protein gives about 34% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low saturated fat: 0.9 g saturated fat per 100 g, 8.3% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low sugars: 2.3 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 240 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
2.3 g per serving
4.6 % of the 50 g daily maximum · 9.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 240 kcal |
| Protein | 20.2 g |
| Carbohydrate | 9.6 g |
| of which sugars | 5.5 g |
| of which free sugars | 2.3 g |
| Fat | 13.4 g |
| of which saturates | 2.2 g |
| Fibre | 1.7 g |
| Salt | 2.63 g |
Protein per 100 kcal
8.4 g meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
