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Home » Recipes » Chicken

Curried Chicken Salad

January 12, 2023 by Lisa Goldfinger 41 Comments This post may contain affiliate links

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Curried chicken salad on a plate and rolled up in a tortilla

Every home cook needs a great curried chicken salad recipe in their repertoire. This one is my favorite!

Creamy curried chicken salad on a bed of arugula

This curried chicken salad is tender and creamy. The exciting flavors come from the combination of warm curry spices mixed with tangy lime juice and sweet fruity chutney.

Scoop it onto a salad for lunch, serve it on endive spears for an appetizer or make a sandwich and pack it up for a picnic. Any way you serve this curried chicken salad, you are in for a treat. The recipe is easy, it can be prepared ahead, and the flavors are outstanding.

Who invented curried chicken salad?

Since starting Panning The Globe I've learned that there is often an interesting story that explains how a particular dish came to be. So whenever I'm working on a recipe, I always do a quick search into its origin, to see if I can find anything worth reporting. What I discovered about the history of curried chicken salad completely surprised me.

Coronation Chicken

I expected to find an India connection because of the curry. I didn't expect to learn that curried chicken salad was invented by Cordon Blue chefs in London to feed the 350 foreign dignitaries attending Queen Elizabeth II's coronation luncheon on June 2,1953.

The dish which was described as "...a recipe of cold chicken in a curry cream sauce," came to be called "Coronation Chicken." The coronation chicken recipe was later published in The Constance Spry Cookery Book (1959). Constance Spry was in charge of flowers for the Coronation banquet. Here's a look at the historical coronation chicken recipe. 

The Invention of Curry Powder

In researching this recipe, I was also surprised to learn that curry powder did not originate in India. It's a British invention.

When the British were colonial rulers over India in the mid-1800's delicious Indian curry recipes made their way back to Britain with returning colonialists. The curries used in these dishes were labor intensive, with upward of twenty different spices, freshly toasted and ground, for a single recipe.

Apparently British colonial cooks weren't too keen on going through the painstaking process of making the complex spice mixes. Plus, fresh spices were expensive and hard to find in Britain. The solution was curry powder. A British company called C&B manufactured the world's first curry powder and cooking recipes with curry became a lot easier.

The Best Curried Chicken Salad Recipe!

There are so many curried chicken salad recipes out there, each with its own unique mix of delicious ingredients, from fruit to nuts. But if you want the best curried chicken salad, before you consider the variable ingredient additions, you have to be sure you've got the best possible base. The foundation of an excellent curried chicken salad is tender chicken and a fantastic curry mayonnaise.

This curried chicken salad recipe uses tender juicy homemade poached chicken and a curry mayonnaise that has a few special components that make it next-level delicious. 

Though you'll love this curried chicken salad as is, you can also add your favorite ingredients to take it in whatever direction you like. Some popular additions include raisins, cashews, apples and celery. 

Creamy curried chicken salad on a bed of arugula on a rectangular platter

Curried Chicken Salad Ingredients

  • Perfectly poached chicken - or you can use rotisserie chicken or any cooked chicken but be sure the chicken is nice and tender.
  • Mayonnaise - homemade or store bought 
  • Yellow Onions 
  • Curry Powder (see below for my recommendations)
  • Fresh lime juice
  • Mango chutney or apricot preserves 
  • Kosher salt

How To Make Curried Chicken Salad

  1. Shred the chicken or cut it into bite-sized cubes
  2. Make the curried mayonnaise
  3. Toss the chicken with the mayo - that's all there is to it!

glass bowl filled with ingredients for curry mayonnaise: mayo, sautéd curried chopped onions, lime juice and mango chutney. Second image shows the curried mayo after being mixed.

black and white flowered bowl filled with curried chicken salad

The Best Curry Mayonnaise

Most curry mayo recipes for curried chicken salad are fairly similar, using curry powder for warm heat and spice, lemon or lime juice for brightness, honey or preserves for sweetness. This curry mayonnaise has a few special ingredients and techniques that make it off-the-charts delicious: sautéed onions and toasted curry powder. Plus, I highly recommend you use Madras Curry Powder. I've tried lots of curry powders and Madras is the clear winner.

To make the curry mayonnaise, finely chop the onion and sauté it in vegetable oil until tender and translucent. Add the curry powder and toast it in the pan with the onions for a minute or so, until fragrant. When the onions and curry have cooled to room temperature, stir them together with the mayonnaise, lime juice, chutney and salt.  

Which Curry Powder Is Best for Curried Chicken Salad?

  • Curry powder is a mixture of spices and and can vary significantly.
  • Many experienced cooks would agree that homemade curry powder, made with freshly toasted and ground spices, is superior to the stuff you buy in a jar. Yet I've chosen to use store-bought curry powder for this chicken salad, as was done for the curried chicken salad at Queen Elizabeth's luncheon.
  • Madras Curry Powder is my favorite store-bought curry blend. It's rich, flavorful and spicy with medium heat, and it makes incredibly delicious chicken salad.
  • If you want to make this dish with fresh homemade curry powder, check out Madhur Jaffrey's curry powder recipe.

round white platter with 6 endive spears, each topped with a bit of curried chicken salad

How To Serve Curried Chicken Salad:

  • In a sandwich or roll-up with lettuce and tomato
  • Elegant crustless finger sandwiches
  • On crackers or endive spears, as an appetizer or hors d'oeuvre
  • Scooped onto a big bed of greens for lunch
  • Or, as they did for the Queen, on an oblong plate, accompanied by a salad of rice, peas, diced raw cucumber and finely chopped mixed herbs, with French dressing.

two curried Chicken Salad roll-ups in flour tortillas on a plate with arugula and cherry tomatoes

Two other must-try Chicken Salad Recipes:

• Venezuelan Avocado Chicken Salad (no mayo)
• Brazilian Chicken Salad: Salpicão

If you make this Curried Chicken Salad Recipe I hope you'll come back to leave a star rating and a comment. I'd love to know what you think! 

Print

Recipe

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Curried Chicken Salad: Everyone needs a great curried chicken salad recipe in their repertoire | Panning the Globe

Curried Chicken Salad Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 17 reviews

  • Author: Lisa Goldfinger
  • Total Time: 40 mins
  • Yield: 6-8 1x
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Description

Tender poached chicken in a creamy curried mayonnaise with lime juice and mango chutney.


Ingredients

Units Scale

For The Curry Mayonnaise

  • 1 tablespoon vegetable oil
  • ½ yellow onion, finely chopped (¼ cup)
  • 2 tablespoons curry powder (I recommend Madras Curry Powder)
  • 1 cup mayonnaise (I recommend Hellman's)
  • 2 tablespoons mango chutney or apricot preserves
  • 1 tablespoon plus 1 teaspoon fresh lime juice
  • ½ teaspoon kosher salt

For The Poached Chicken (when you're in a hurry, skip this step and use 5 cups of tender leftover chicken or rotisserie chicken, shredded or cut into bite-sized pieces)

  • 2 pounds boneless skinless chicken breasts
  • ½ small onion, peeled
  • 5 whole pepper corns
  • 3 whole cloves
  • 1 bay leaf

Instructions

  1. To poach the chicken, place chicken, onion, peppercorns, cloves and bay leaf in a large deep pot and cover with cold water by an inch. Bring to a boil over high heat and immediately turn the heat down to the lowest possible simmer so the water isn't bubbling at all. Cook, uncovered, 10-14 minutes, checking doneness after ten minutes by slicing into the thickest piece to make sure there's no pink color. Transfer chicken to a cutting board and shred or cut into bite-size cubes. Cool chicken in the fridge, covered, until you're ready to use it.
  2. Heat oil in a small skillet over medium-low heat. Sauté onion 4-5 minutes, stirring occasionally, until soft and translucent, add curry powder and cook, stirring, for 1 minute, until fragrant. Remove from heat and scrape onions and curry into a small bowl. When cool, add the mayonnaise, chutney (or preserves), lime juice and salt and mix well. Curry mayonnaise will keep in the fridge, covered, for 3 days.
  3. Toss the chicken with the curried mayonnaise and season with salt, if needed. Curried chicken salad will keep in an airtight container in the fridge for 4 days.

Notes

Learn More About Poached Chicken: If you want to poach chicken thighs, bone-in breasts or even a whole chicken, you'll find all the details in this post on How to Make Perfect Poached Chicken.

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Category: Lunch, Brunch
  • Method: Poach
  • Cuisine: English

Did you make this recipe?

If you make this recipe, please let me know how it turns out for you! Leave a comment below and share a picture on instagram with the hashtag #panningtheglobe

[Originally published Oct 15, 2013. Updated Jan 12, 2023. The same delicious recipe with some new photos, helpful links and more pertinent information added to the written post]

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Filed Under: All Recipes, Chicken, Dinner, Entertaining, Europe, Lunch and Brunch, Most Popular Recipes, Quick and Easy, Salads Tagged With: curry, dairy-free, dip, gluten-free

Reader Interactions

Comments

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  1. Kerrie Campbell

    December 27, 2023 at 8:54 pm

    This makes a lovely summer meal. I add shredded moist coconut to the mayonnaise - has become a huge family favourite.

    Reply
  2. Terri L Bennett

    April 06, 2023 at 3:11 pm

    This is amazing!

    Reply
  3. Liz G

    December 17, 2022 at 5:12 pm

    This is the best curried chicken salad I've ever tasted! I poached the chicken from scratch - first time doing that and it was super tender and flavorful. The curried mayonnaise has so much flavor. I used apricot preserves - so good! Thank you for this excellent recipe.

    Reply
    • Lisa Goldfinger

      December 18, 2022 at 6:51 am

      I'm glad this recipe worked out so well for you Liz!

      Reply
  4. Jess

    October 14, 2022 at 6:21 pm

    This was super delicious!! I'm trying to sneak some extra foods into my diet, so here's some adjustments I made:

    - Instead of 1 cup mayonnaise, 1 cup greek yogurt; this was super good!
    - I added diced celery, about the same amount as the yellow onion in the recipe
    - Also chopped some red grapes in the food processor and added those
    - Tossed in some slivered almonds
    - Tossed the whole thing with a few handfuls of kale

    Reply
  5. Jen

    July 09, 2021 at 11:08 am

    I make this recipe over and over again!
    I used a rotisserie chicken and some green tomato chutney a friend made me.
    Only trouble is I have no self control around this salad. Mmmmmm

    Reply
  6. Cindy

    December 03, 2020 at 9:05 pm

    I don’t do reviews very often but this is worthy of that. I have made it twice now and it is so yummy!! Thank you!

    Reply
    • Lisa

      December 04, 2020 at 8:35 am

      I'm so glad you're enjoying the chicken salad Cindy. Thanks so much for coming back to let me know and for the rating.

      Reply
      • John

        May 20, 2022 at 5:54 am

        Absolutely excellent.

    • Brian

      March 26, 2022 at 8:24 pm

      Delicious and easy! Thanks for the great recipe!

      Reply
      • Lisa

        March 28, 2022 at 5:49 am

        Hi Brian - I'm so glad you enjoyed! Thanks for the rating and review 🙂

  7. Jamie

    February 06, 2020 at 12:00 pm

    Just made this for a client's luncheon & it is so good I immediately started a batch for myself! I used the apricot preserves.

    Reply
  8. Bob

    May 06, 2019 at 8:49 pm

    I didn’t have any chutney but used some fog preserves. So good.

    Reply
  9. Sydney C.

    January 29, 2019 at 12:16 pm

    So unbelievably delicious!!!! I love this as a wrap. A great go to to bring to work!

    Reply
  10. Katie

    January 24, 2019 at 8:18 pm

    This recipe is perfect! Cooking the spices really makes a difference! This was absolutely amazing on a croissant with a little leaf lettuce.

    Reply
  11. Sara Digre

    December 16, 2017 at 11:00 pm

    I needed a recipe for Curried Chicken Sald for tea sandwiches for my Mom’s Annual Angel Tea Party she has for her friends (I usually make most of the food, it’s fun!). Came across this, and loved the story about the history, right up my alley to be curious about the origins of a recipe. I just made it, adding in a bit of finely diced celery (we didn’t have a lot of chicken so wanted to bulk up the amounts for as many tea sandwiches as possible), and dried cranberries with orange, and substituted orange marmalade for the preserves. It is absolutely delicious!!!! Honestly, I think it’s probably the best Curried Chicken Salad I’ve ever had!!! Thank you so much for the recipe and history 🙂

    Reply
    • Lisa

      December 17, 2017 at 7:22 am

      I'm so glad you enjoyed the chicken salad and I love your additions to this recipe Sara! Dried cranberries with orange sounds so yummy with curry, and perfect for the season. I'm going to have to try that next time. Thank you so much for your comment.

      Reply
    • Hanner

      February 25, 2019 at 3:04 pm

      Thanks for the idea of marmalade with cranberries! We were out of mango chutney for our Coronation Not-Chicken, so we subbed in the marm and cranberries and a few capers for savory briny bits. We have gotten farther away from the original recipe, but it is still tasty, even with tofu and Greek yogurt instead of chicken and mayo! (We did use lots of Penzey’s “Now” Curry, and that stuff makes anything taste marvelous!)

      Reply
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Curried chicken salad on a plate and rolled up in a tortilla

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