Alice's Teacup Curried Chicken Salad

The curried chicken served at the Alice's Tea Cup restaurants in New York City includes sour cream and apricot jam instead of rasins for sweetness. For more of their recipes see the Alice's Tea Cup Cookbook.

Ingredients

- 4 medium size boneless, skinless chicken breast halves
- 2 tablespoons of curry powder
- 1/4 cup of apricot jam
- 1/4 cup of sour cream
- 1/4 cup of mayonnaise
- 1/4 cup of finely chopped celery
- 1/4 cup of finely chopped red onion (about half a medium onion)
- Kosher salt and freshly ground pepper

Instructions

Preheat oven to 350 degrees.

Rub the chicken breasts with 1 tbsp. of the curry powder, place them on a lightly greased baking sheet and roast until a meat thermometer registers 125 to 160 degrees in the thickest part, or until the juices run clear. Let the chicken cool.

Meanwhile, in a large mixing bowl, combine the remaining 1 tbsp. curry powder with the apricot jam, sour cream and mayonnaise.

When the chicken is cool, cut into half inch cubes. Add the chicken, celery, and onion to the bowl and stir well. Season to taste with salt and pepper.

Any unused curried chicken recipe can be covered and refrigerated for up to 5 days.

References:

- Harper Collins - Alices Teacup Cookbook
- Alices Teacup Tea House