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Chicken Curry Salad

In the Netherlands there are a lot of influences of different cultures in food. Asian, African you can name it they have it all. That's why you can find a lot of food staples, that root from all over the world. So in the same theme, this time I've got a chicken salad recipe that is widely popular in the Netherlands but isn't a Dutch thing. It's called 'kip kerrie'. The main ingredient in this recipe is 'kerrie poeder' also known as curry powder which comes from Asia. Back in the day a lot of Westerners couldn't handle the spice, so this salad is a milder way of introducing curry powder. Now it isn't really known where it exactly came from or if it's something that Dutchies created themselves with spices from another country, but I can tell you it is very delicious. And it's easy to serve to children if you hold back a little on the chilli powder.

So, to make this salad you have to let it sit for at least a couple of hours, but really overnight is best. This salad is mostly made with leftover chicken and is a way to minimise food waste. So if you eat a roast chicken for dinner you can make this salad in the evening and let it sit overnight. The next day you will have an awesome sandwich to eat for lunch!

In the video below I made the salad with chunks of apple, but you can also pair it with pineapple or any other hard fruit that you like. Spread it on your bread with some lettuce pieces and slices of cucumber. I have only eaten this salad with apple and pineapple so I'm no sure what it will taste like. But let me know!

Ingredients

Salad

  • 4 chicken thighs (cooked)

  • 1 apple or pineapple

Curry Mayonnaise

  • 1 tbs honey

  • 1 tbs lemon juice

  • 2 cm ginger

  • 4 cloves garlic

  • 1 heaped tbs curry powder

  • 1 tsp chilli

  • 4 tbs mayonnaise

Directions

  • If you don't have any leftover chicken you can cook the chicken in some butter first and let it cool.

  • Mix in a small bowl the honey and lemon juice until the honey dissolves in the lemon juice.

  • Add the ginger, garlic, curry powder and chilli powder and let the curry mixture sit for 10 minutes in the refrigerator.

  • Meanwhile cut the chicken and the apple/pineapple in small chunks and put it in a big bowl.

  • After 10 minutes remove the curry mixture and add the mayonnaise.

  • Add the curry mayonnaise to the chicken and apple/pineapple to your desired taste. Let the chicken salad sit in the refrigerator for a couple of hours for the best result.

Eat the salad on a roll with some lettuce and cucumber and you will have a tasty lunch you will always go back to. I don't even wat until I have leftover chicken and just cook some to make this chicken salad. Watch the video below to see a detailed description of how it's made. Until next time!

Sarah's Tastebuds

Amsterdam, The Netherlands

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