Colonial Chicken Salad

4 servings

40 minutes

The salad is based on a famous British dish — coronation chicken. It is poultry marinated in a spicy sauce with Indian spices (curry, cardamom) and mango chutney. The version from Bistro Ceylon contains the same flavors and ingredients: mango, ginger, as well as red onion and raisins. Dressing — aioli, Worcestershire sauce and, of course, curry.

Energy value per serving

• Calories: 339.8
• Proteins: 23.7g
• Fats: 21.9g
• Carbohydrates: 11g

Ingredients

• Madras Curry: 4 g
• Celery stalk: 40 g
• Light seedless raisins: 16 g
• Ginger: 4 g
• Aioli sauce: 40 g
• Yogurt: 40 g
• Worcestershire sauce: 12 g
• Red onion: 12 g
• Lime juice: 4 ml
• Canned Mango: 32 g
• Chicken fillet: 320 g
• Apple: 40 g
• Radish: 20 g
• Roasted almonds: 80 g
• Curry powder: 4 g
• Chili pepper: 20 g

Cooking steps

1. Grate garlic and ginger and mix. Rub this mixture on the chicken fillet and leave it in the refrigerator for 30 minutes.

   Required ingredients:

   • Ginger: 4 g
   • Chicken fillet: 320 g

2. Fry the fillet in a pan.

   Required ingredients:

   • Chicken fillet: 320 g

3. Cool the fillet and slice it.

   Required ingredients:

   • Chicken fillet: 320 g

4. Chop celery, ginger, and red onion randomly.

   Required ingredients:

   • Celery stalk: 40 g
   • Ginger: 4 g
   • Red onion: 12 g

5. Place a mound of chicken salad on a plate: fillet, mango, celery, ginger, onion, and raisins. Garnish with slices of green apple and radish. Sprinkle with curry powder and crushed almonds on top.

   Required ingredients:

   • Chicken fillet: 320 g
   • Canned Mango: 32 g
   • Celery stalk: 40 g
   • Ginger: 4 g
   • Red onion: 12 g
   • Light seedless raisins: 16 g
   • Apple: 40 g
   • Radish: 20 g
   • Curry powder: 4 g
   • Roasted almonds: 80 g