I blame the Germans. Really. I do. I knew nothing about curry before my ex got stationed in Mannheim Germany. I also knew nothing about German candy (which btw leaves American candy in the dust) Schnitzel (*drools*) or just how wonderful a country it was in general. I’ll talk more about Germany later I’m sure. I still miss it 23 years later (omg, I’m old). But today I’m bitching at them about my love for Curry. The Germans love curry. While I wasn’t exposed to it much there because I was a young stupid American afraid to try anything new, I did try curry ketchup. As I got older and more adventurous, I started to try things outside my comfort zone. Curry anything was one of my attempts and I love it.

The first time I tried Curried Chicken Salad was from the deli department of one of those large “we sell gourmet foods (I originally went there looking for German chocolate. Go figure.) as well as booze” types of stores.  Being the cheap bastage that I am, I didn’t want to continue to pay $5.99 a pound for it (and this was years before curried chicken salad became a trend and you could find recipes for it all over the net so I shudder to think what it costs now) so I tried to recreate it. I have tweaked it some over the years but basically it is still the same recipe I made up about 15 years ago. Even if you’re not a curry fan, try this version. This cold chicken salad is chock full of grapes giving it a subtle sweetness along a mild curry flavor. It is great served on a croissant or just eaten straight or as you know is the norm for me with something I like, hidden away in the fridge in a tub labeled “Spinach” and eaten on the sly when no  one is looking. 😛 This is an extremely simple recipe which makes it even better.

CURRIED CHICKEN SALAD

1. 3 lbs boneless skinless chicken breasts
2. 1 cup mayonnaise
3. 1 1/2 cups seedless grapes (you can cut them in half if you want. Personal preference thing there)
4. 1/4 cup raisins
5. 2 green onions, sliced thin
6. 2 tablespoons mild curry powder
7. 1/4 cup brown sugar
8. 1/4 cup apricot preserves (can use Peach preserves or even mango chutney)
9. salt to taste

• Put your chicken in a large pot and bring to a boil over medium high heat. Lower heat to a simmer and cook until the chicken is done. You can just cut the largest piece in half and make sure it isn’t pink. But don’t overcook. You can end up with rubber chicken even if it’s been cooked in water. When done, set aside and let cool. Chop into bite sized pieces.
• While it’s cooking, make your sauce. It’s very difficult.
• Take all the rest of the ingredients. Dump them in a bowl. Mix well. See. I told you it was difficult.
• Mix the chopped chicken into the sauce. Taste for seasoning. It will have a bit of a gritty feel at first so as good as it tastes, let it sit for 24 hours or so before you eat it. That gives it time for the spices to dissolve.