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| Photo by Katy Lonergan |
serves 4
2 tablespoons honey
1 tablespoon curry powder
2 tablespoons white wine
3 tablespoons mango chutney
10 tablespoons Best Foods/Hellmann’s mayonnaise
5 tablespoons heavy cream, whipped
4 cold, skinned and cooked chicken breasts, shredded*
⅓ cup cashews, roasted
1 ripe peach, peeled and thinly sliced
In a small saucepan, cook honey and curry powder for 2 minutes, stirring constantly. Add wine and chutney and continue cooking two more minutes. Scrape into a bowl. When cool, add mayonnaise and cream.
Put chicken in a serving bowl. Add dressing and stir gently to combine. Serve over room temperature basmati rice and top with cashews, peach slices and parsley for color contrast.
This dish is truly a delight! It is best described as a scrumptious curried chicken salad. The flavors and textures are out of this world.
Carolyn Robb was a former chef to England’s royal family. This recipe was originally created for the coronation of Queen Elizabeth II.
* See recipe for Poached Chicken for perfectly moist chicken breast meat.
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