Prep 30 mins
Cook 40 mins
I saw Ina Garten prepare this on the show where she served this at a Beach Volleball Picnic. This combination sounded wondeful! I didn't allow for the cooling time of several hours .Update: 03/28/2009 please be sure to read Shug Avery's review. He is much more knowledgable on the subject than I.;) Update 07.24.2009 - please be aware that curries have different amounts of heat!! Use a little at a time - look at Pink''s review.;) As I stated in the recipe - use sweet/mild curry - that is where the I think the problem is - it depends upon the amount of heat that you may want. Update- 08/07/2009 please use the sweet/mild curry and use a little at a time - I copied the recipe just as it was written - and I editorialized in parentheses. Please read all reviews and the might shed some light on the curry-mania!! ;) I couldn't resist it!!!
- 3 chicken breast halves, bone in, skin on (1 1/2 whole)
- olive oil
- kosher salt
- fresh ground black pepper
- 354.88 ml good mayonnaise
- 78.07 ml dry white wine
- 59.14 ml chutney (recommended Major Gray's)
- 14.79 ml mild curry powder, to taste (recipe calls for 3 T, however use a little at a time)
- 236.59 ml medium-diced celery (2 large stalks)
- 59.14 ml chopped scallion, white and green parts (2 scallions)
- 59.14 ml raisins
- 236.59 ml toasted salted cashews, chopped
- 6 tortillas
- Preheat the oven to 350ºF.
- Place the chicken breasts on a sheet pan and rub the skin with olive oil.
- Sprinkle liberally with salt and pepper.
- Roast for 35 to 40 minutes, until the chicken is just cooked.
- Set aside until cool enough to handle.
- Remove the meat from the bones, discard the skin, and shred the chicken in pieces.
- For the dressing, combine the mayonnaise, wine, chutney, curry powder(** use a little at at time!), and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade.
- Process until smooth.
- Combine the chicken with enough dressing to moisten well.
- Add the celery, scallions, and raisins, and mix well.
- Refrigerate for a few hours to allow the flavors to blend.
- Add the cashews to the chicken.
- Fill the center of each tortilla with the chicken mixture.
- Fold the 2 sides of the tortilla over the filling so that the sides overlap.
- Roll the tortilla from bottom to top, and cut in half diagonally.
This was yummy. A different option from regular chicken salad. I also used less curry...added to taste. All the flavors really come together the next day too!
i have made this recipe many times. a few suggestions: DO NOT use the full 3 tbsp of curry. use about 1 tbsp and then add as you go, according to taste. also, the sauce is a lot for the amount of chicken, so either add more chicken or half the sauce. otherwise it will end up soggy. the servings says its for 6 people. it serves more like 10. i serve this with the sweet hawaiian rolls and its a perfect combination. i hope this helps.
I made this recipe again with a lot less curry powder and it came out delicious. The very first time making this I went by the recipe and used the full 3 TABLESPOONS! Yikes! My curry powder is rather potent, so I just used about 2-3 teaspoons the second time around. My main suggestion for everyone trying this recipe is to add a little curry at a time and taste it. My curry powder is McCormick brand and just needs a little. Some other milder brands, you could use more. I love all of Ina's recipes! I havent made one that I havent liked! This recipe is delicious, just dont ruin it the first time like I did and not taste how potent your curry powder is! Otherwise you'll have to throw it all away like I had too! Also dont forget to toast your cashews a little before adding them in, it makes a big difference!