Simple Curry Chicken Salad
I know, I know. You had to wait a week for part of One Chicken-Two Ways, but, in all fairness, I didn’t want to overwhelm the culinary arts. Too much awesomeness is akin to too much sugar. But the moment has come for the sequel to One Chicken-Two Ways, Rotisserie Revenge. (No, no. That’s not right. That’s the title for the movie sequel.) — Yes, I think it deserves a movie.
Here we go.
Ingredients:
1 Rotisserie chicken (the portion you did not use in the other chicken salad that shall not be named)
1/2 cup sour cream — this is for creaminess
3–4 tablespoons of mayonnaise
1 tablespoon Madras curry powder (whatever spice level you enjoy)
1/2–3/4 cup raisins (color makes no difference, though golden is the customary choice)
1 small onion, diced small
Salt and pepper– or Jane’s Krazy Mixed-Up Salt if you can find it.
Tools:
- Bowl
- Storage container
- Spoon
Let’s Mingle:
Shred the meat off of the chicken by hand. (Making sure you don’t miss any little bones sneaking into the salad. We don’t want a Mama Cass news report at 5.)
Collect all the shredded meat into two bowls and have two storage containers available for the finished salads (recipe two for this chicken is next week) — wait for it…..
Add in the mayonnaise, sour cream, raisins, onions, and curry powder.
Mix well to coat every morsel.
Variations and additions:
- Rice– hot or cold
- Pasta– cold preferably, but cooked and warm pasta works well
- Red Lentils– for a daal-like vibe
- Quinoa– holds its texture well overnight — rice does not chill well and gets hard the next day
- Grapes-halved — yum
Serve warm or cold. Make into sandwiches or eat with naan, pita, or vegetables.
Top with extra raisins.
Okay, I think I have worked you long enough. You might need a moment to decompress from being over-taxed.
The story behind the magic:
I first had curry chicken salad at a bridal shower. I don’t know whose or how many years back, but it stuck with me like crazy glue. I went home, and that weekend I made it until I got the flavors right. I have been making it ever since.
I hope you enjoy it.
(Published on Substack, 2026)
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Hungering for more intense enticement? Have another recipe:
One Chicken-Two Ways #2 ©2026 Kitchen Passport. All rights reserved.
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