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Bagawk! Chicken Broth and Red Curry Chicken Salad

Efficiency in the kitchen is not always easy. So when I find pairings that save me time, I take note. Here is one such combination: Chicken Broth and Chicken Salad. Since chicken salad requires cooked chicken, use the cooking process to make a flavorful broth. Homemade broth is superior to store-bought broth. You can freeze it for later.

Everyone has their favorite chicken salad, here’s mine. The red curry gives this chicken salad is an exotic twist. I used McCormick’s Red Curry Powder (sorry curry snobs). McCormick says it is used for Indian dishes and includes coriander, cumin, chilli pepper, red pepper and cardamom. If you have Thai Red Curry Paste the flavor would be brighter, less smoky, but be careful, it’s hot! If you come up with any variations, post them. Also, this salad could be made with a lower fat content by decreasing mayo to 1/2 cup and increasing yogurt to 1 cup.

Red Curry Chicken Salad
KrausnicKitchen Original

Ingredients

2.5 lb cooked chicken (cubed or shredded)
1 cup mayonnaise
1/2 cup non-fat Greek yogurt
1 tbsp red curry powder
1/2 tsp dried mustard
2 tsp rice vinegar
1-1/2 tbsp tahini (sesame seed paste used in hummus and other Middle Eastern foods)
1 tsp garlic salt
1-1/2 cups cubed apples (Fuji or Granny Smith)
1-1/2 cups nuts (unsalted almonds or cashews)

Directions

Cook the chicken. Place cubed or shredded chicken in a thin layer and cool it in the freezer while you prepare your other ingredients. Next, combine the mayonnaise to the garlic salt. Refrigerate allowing the flavors to incorporate. Next cube apples and add to the mayo mixture. Add the cold chicken and nuts below. Stir to incorporate. Salt & pepper to taste. Serve on ciabatta rolls, with your favorite crackers, or in a wrap.

Chicken Broth from MarthaStewart.com

Ingredients

4-1/2 to 5 pounds (about 6) chicken breasts, bone-in, skin-on
1 onion, cut into 8 wedges
2 carrots, quartered crosswise
2 celery, quartered crosswise
2 dried bay leaves
3 garlic cloves
6 sprigs parsley
3 sprigs fresh thyme or 1/4 teaspoon dried

Directions

Combine all ingredients in a 5-quart pot with a tight-fitting lid. Cover with water by 2 inches.

Bring to a boil. Reduce to a simmer, and cover. Cook chicken until no longer pink in center and an instant-read thermometer inserted in the thickest part of the meat (avoiding bone) registers 160 degrees, about 15 minutes.

Transfer chicken to a rimmed baking sheet; arrange in a single layer, and let cool. With a slotted spoon, remove and discard vegetables. Strain broth through a fine-mesh sieve lined with a damp paper towel. If broth is more than 8 cups (2 quarts), return to pan; reduce over medium-high heat until you have just 8 cups. Once cooled, refrigerate for up to 2 days, or freeze* for up to 3 months.
When chicken is cool enough to handle, remove and discard skin and bones. Shred with forks or chop chicken, as desired. Makes 8 cups (2 pounds) poached chicken and 8 cups broth.

*To Freeze: Allow stock to cool to room temperature, strain out food bits and pour into ice-cube trays and freeze. Once frozen, transfer to a zip top freezer bag. Each cube equals 1 ounce.

© Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material (text and images) without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.

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Comments
3 Responses to “Bagawk! Chicken Broth and Red Curry Chicken Salad”
  1. Sherri Lee says:

    Can’t wait to try this!! I’m too cheap to buy Tahini, so I will make it with peanut butter and report back 🙂

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  1. […] – The Contessa provides cooking instructions for roasting the chicken. You could also cook the chicken and make stock for the recipe at the same time, as discussed in this earlier post. […]



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    © Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.
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