Prep 0 mins
Cook 15 mins
This reminds me of having chicken curry at home as a kid. My mom had a special serving dish with compartments for all sorts of condiments for the curry. I've tried to replicate those flavors here.
- 2 skinless chicken thighs, cooked, diced
- 2 celery ribs, chopped
- 29.58 ml onions, minced fine
- 1 apple, peeled, diced
- 118.29 ml raisins
- 2.46 ml curry powder
- 29.58 ml mango chutney (sweet)
- 1.23 ml hot sauce
- 78.07 ml mayonnaise
- Combine all the ingredients. Refrigerate. Easy-peasy!
- All of the amounts are approximate (I had to put in numbers for the recipe) -- adjust to your taste. I use leftover roast chicken -- DH usually makes a lot at a time, so we have leftovers. I prefer golden raisins. If the chutney is chunky, you can chop it tiny or leave it as is. I use a few shakes of a mild hot sauce like green Tabasco; you can substitute black or cayenne pepper. Use as much mayo as you like (I use Hellman's/Best Foods); or substitute Greek yogurt.
- This is yummy by itself, but also makes a good sandwich. I particularly like it with butter lettuce on a croissant or brioche.
Thanks, Cowpants for this yummy chicken recipe! DH and I both loved it! made for Spring PAC 2012