01 June 2009

House of Curried Usher

Curried Chicken Salad


By Vincent Price.



Ingredients:

Cooked chicken
Apple
Pineapple
White Raisins
Dates
Chutney
Chocolate
Coconut
Salt
Curry Powder
Canned Chicken Consomme
Mayonnaise
Lettuce

Half a poached 5-pound chicken is sufficient for this quantity of salad.

1. In mixing bowl combine: 2 cups diced cooked chicken (use the dark meat for this, reserving the breast for slicing), 1 apple, peeled and diced, 1 cup diced fresh pineapple, 1/4 cup white raisins, 1/3 cup cut dates, 2 tablespoons chopped chutney (including the syrup), and 1/2 cup shredded fresh coconut.

2. Sprinkle with: 1/2 teaspoon salt.

3. Simmer: 1 tablespoon good curry powder in 2 tablespoons chicken consomme for 2 minutes, stirring to a smooth paste.

4. Add curry paste to: 1 cup good mayonnaise and stir into the salad mixture.

PRESENTATION:
Pile the salad onto a chilled serving plate on a bed of crisp lettuce leaves and garnish with thinly sliced breast of chicken and some chopped ginger from jar of chutney. Sprinkle with 1/2 cup shredded fresh coconut.

Individual servings of this salad are attractive served in half a coconut shell.

2 comments:

  1. That sounds damn good - I might have to try this.

    ReplyDelete
  2. The man loved goulash as much as he loved ghouls, he had like 5 cookbooks out before he became the undead who stayed dead.

    ReplyDelete

I eat your comments with jam and butter.