Super Fast and Easy Curried Chicken Salad

Jul 11

This curried chicken salad is excellent on hot days paired with green salad and spongy white bread. It reminds me of sandwiches I crave that you can buy in the drugstore in the UK.

By yellow curry I mean the generic kind you buy at the grocery store, made by large spice manufacturers such as McCormick or Clubhouse.The kind that is sweet, and honestly not very spicy. The kind that requires minimal effort and has minimal “authenticity” when compared to the miraculous blends made by curry experts. Now personally I love a wide variety of curries from all over, but this generic kind, like everything that tastes good, has a time and a place and this is it.

Poached Chicken Breasts

There are several ways to poach chicken, and rather than claim this is the “right way,” I'll simply state that this is the method I prefer. In my opinion, well poached chicken requires a bit of alcohol, because chickens are thirsty, a half cup of white wine is preferred, but you can also use a dash of clear spirits such as dry vermouth, vodka, or gin. Add some aromatics such as bay leaves and peppercorns (if you're not sure how the chicken will be used) or thyme, dill, or even some lemon or orange for more specific recipes. I also find that this method absolutely requires a meat thermometer, unless you're a chef, in which case you'd double check with a meat thermometer even though you'd know the chicken was finished.

If your guests do not consume alcohol, or if you don't have a meat thermometer, there is an alternate method where one brings the water to a boil and immediately removes the pot from the heat. Strictly speaking this isn't exactly poaching because the water temperature is above a simmer. Then again, the joy of cooking recommends using a parchment envelope for the meat (which is likely the origin of the word) and few do that anymore. The important lesson here is not one of language, but one of just getting on with it and enjoying and sharing food that tastes good! There is an excellent description of this method here at Recipe Tin Eats.

4 chicken breasts, cleaned of fat and silverskin

Water to cover by a half inch

Tablespoon peppercorns

3 medium bay leaves

¼ cup gin

Never turn the temperature above medium and do not add salt.

Once there are a few bubbles at medium, turn down the heat to medium-low. Simmer for 10 to 15 minutes until the chicken reaches an internal temperature of 165 degrees Fahrenheit.

You must use a digital thermometer for this method and it also involves a lot of hovering and waiting, but it's fast and tastes good.