Curried chicken salad
Brian Lagerstrom · ♥ 21.6K likes · 627.2K views · 11 min video
Read about breast in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 450 g chicken breasts
- salt
Dry brine the chicken breasts by salting liberally on both sides and letting them sit 15 to 20 minutes.
Bring a pot of water to a boil, turn the heat to low and let it drop to about 180F.
Poach the breasts about 20 minutes; the cold breasts pull the water down to about 165 to 170F.
Cut each breast in half from top to bottom and give it a small dice.
- 400 g poached chicken
- 50 g minced shallots
- 50 g jalapenos
- 10 g minced garlic
- 25–30 g lime juice
- 15 g curry powder
- 3 g ground cumin
- 5 g garam masala
Combine the chicken, shallots, jalapenos, garlic, lime juice, curry powder, cumin and garam masala in the stand mixer bowl.
Curried chicken salad ingredients
- 30 g minced cilantro
- 30 g chopped pistachios
Add the cilantro and the sifted chopped pistachios.
- 50 g pickled golden raisins
- 2 spoonfuls pickle brine
- 8 g salt
- 200 g mayo
Add the pickled golden raisins and two spoonfuls of their brine, then the salt and mayo.
Mix with the paddle on high speed about 30 to 45 seconds, until the chicken is shredded and suspended in the dressing.