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Curry, chicken, and cheer.

Well, my participation in Holidailies wasn’t very participatory this year. No matter. I’d trade a million journal entries for the December I’ve had.

Right now I am feeling low, post-commencement and post-vacation whirlwind, and more than a little homesick. While in Chicago, my mom and I shared a treat of Whole Foods’ curried chicken salad. FunkyPlaid and I used to get this from the deli counter, and I had forgotten how much I love the taste. I vowed to find a good recipe for this when I returned to Edinburgh, so I could make it whenever I needed a culinary hug from home.

Print Recipe

Curried Chicken Salad

This is the best approximation I've found of Whole Foods' delicious curried chicken salad. Thank you, Beth Garrison!


Course: Lunch

Cuisine: American

Prep Time: 15 Min

Cook Time: 45 Min

Total Time: 1 Hr

Serves: 4


  • 4 chicken thighs whole
  • 1 lemon quartered
  • 1/2 bunch cilantro chopped
  • salt
  • freshly ground black pepper
  • 1/4 cup mayonnaise
  • 1 tsp curry powder
  • 1 tsp honey
  • 1 tsp lemon juice freshly squeezed
  • 2 scallions thinly sliced
  • 2 stalks celery thinly sliced
  • 2 Tbsp dried currants


  1. Put the chicken thighs, lemon, and cilantro into a skillet or saucepan. Fill with water just to cover the chicken and season generously with salt and pepper. Bring to a boil over medium heat, and then reduce the heat to maintain a very gentle simmer. Cook until the chicken is tender and falling from the bones, about 40 to 45 minutes (note: I just throw it in the oven and bake instead of poaching it).
  2. Remove the chicken from the poaching liquid and allow cooling. When cool, remove the skin and strip the meat from the bones, discarding the skin and bones. Reserve the meat.
  3. In a bowl, mix the mayonnaise, curry, honey, and lemon juice. Stir in the scallions, celery, and currants until combined. Add the cooled chicken meat and toss to combine. Season with salt and pepper, to taste.

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