Curry Chicken Salad

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.

	this recipe	typical
liquid	278%	47%
fat	16%	3%
aromatics	4%	17%
salt	3%	1%
vegetables and beans	0%	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)

Ingredients

Weights computed by us.

8 g	1 tablespoon (8g) cumin seeds
5 g	1 tablespoon (5g) coriander seeds
2 g	1/2 teaspoon (2g) fennel seeds
2 g	1/2 teaspoon (2g) fenugreek seeds
2 g	1/2 teaspoon (2g) black peppercorns
2 g	1/2 teaspoon (2g) yellow mustard seeds
8 g	1 tablespoon (8g) ground turmeric
1 g	1/4 teaspoon (1g) garlic powder
0 g	1/8 teaspoon cayenne pepper
1893 g	2 quarts (2L) room-temperature water
19 g	1 tablespoon plus 2 teaspoons (19g) Diamond Crystal kosher salt, divided; if using table salt use half as much by volume or the same weight
680 g	1 1/2 pounds (680g) boneless, skinless chicken breasts (about 4 medium breast halves)
112 g	1/2 cup (4 ounces; 112g) mayonnaise, homemade or store-bought (in this case, preferably Hellmann’s)
38 g	2 tablespoons (38g) apricot preserves
8 g	1 1/2 tablespoons (8g) Madras Spice Blend
36 g	1/4 cup (36g) golden raisins
24 g	1/4 cup (24g) thinly sliced scallions, white and light green parts only

Method: 3 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Loved this recipe!Couple changes I made: - I used Greek Yogurt instead of Mayo for #health. Still recovering from the holidays so trying to keep things light! Worked very well but I had to add a couple of additional tablespoons of the Greek Yogurt to get it to” — a cook, 5★

“Hi thanks for the recipe. It looks delicious! The only problem for me is that I'm afraid grinding and roasting the spices would cause a strong smell to linger in my small apartment…So I was wondering if I could just use already ground spices and mix them toget” — a cook