Coronation Chicken Salad

By Executive Chef Ashfer Biju

Curry Mayo

Heat oil to a smoking point and remove from fire
Slowly add curry powder to hot oil, making sure not to burn the spices, add chilli powder as well, mix using a whisk into a homogenous mixture
Bring the mixture to room temperature
Combine all the other ingredients to spice mixture, check seasoning and set aside

Preparation:

Prepare a poaching liquor using light chicken stock, mirepoix & the herbs, check seasoning
Bring to a boil & place chicken breasts in the stock
Simmer for about 20 minutes in low heat
Cool in a blast chiller or cold water bath (for best results, store chicken in the stock)
Once cold, cut poached chicken breast into ½ inch cubes
Place chicken, celery, apple, cucumber, jalapeno, raising, scallions and chives in a mixing bowl, add a pinch of salt and lemon juice, grated zest over
Mix with curry mayo lightly and add frisée at the end
Arrange in a flat salad bowl, garnish with herbs, radish, green apple allumettes and ground pepper
Drizzle paprika oil and serve with toast points and lemon wedge

Ingredients:

Curry Mayo (Yield: 1000 Gms)