Grammy's Kitchen · Chicken Curry · Curry Chicken Salad
One of 171 chicken curry recipes we measured
7 cooks on www.southernliving.com rate it 4.3★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 47% |
| fat | 6% | 3% |
| aromatics | 8% | 17% |
| salt | 0% | 1% |
| vegetables and beans | 2% | 24% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: dairy-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1814 g | 2 cups chopped chicken breast meat (from 1 large [4 lb.] rotisserie chicken) |
| 42 g | 3 small (1/2 oz. each) celery stalks, finely chopped (about 3/4 cup) |
| 110 g | 1/2 cup mayonnaise |
| 142 g | 2 Tbsp. finely chopped white onion (from 1 small [5 oz.] onion) |
| 6 g | 1 Tbsp. curry powder |
| 2 g | 1/2 tsp. kosher salt |
| 1 g | 1/2 tsp. black pepper |
| Chopped fresh cilantro |
Method: 2 steps, published by www.southernliving.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“To balance all the flavors may I humbly recommend some sugar. It balances the wonderful curry spice! Cilantro is a great addition!” — a cook, 4★
“I added sweet red grapes and toasted slivered almonds. Served with crunchy shoestring potatoes on top. Perfect light supper” — a cook, 4★