Cold Chicken Curry With Toasted Almonds And Crystallized Ginger

Serves: 6

Carter Wolf

1 January 1970

Based on User reviews:

57

Spice

47

Sweetness

56

Sourness

43 mins

Prep time (avg)

6.1

Difficulty

Ingredients:

2 tbsps

Curry Powder (see cook's note)

1

Lemon (sliced)

680 g

Chicken Breast (poached, recipe follows)

4

Scallions (finely chopped)

1 small

Green Apple (peeled and finely chopped)

4

Sandwich Rolls (new england)

2 cup

Slivered Almonds (toasted)

1

Crystallized Ginger (very thinly sliced, for garnish)

4 cloves

Garlic (smashed)

2

Celery Stalks (to 3, quartered)

1

Bay Leaf

1

Carrot (quartered)

1

Onion (quartered)

1

Kosher Salt

Directions:

1

Put the chicken in a medium stockpot

2

Add the garlic, celery, bay leaf, carrots, lemons, onions and herb bundle and sprinkle with salt

3

Add enough water to cover the chicken

4

Bring to a boil, then reduce the heat to a simmer and cook for 45 minutes

5

Remove the chicken from the liquid and let cool

6

Strain the stock

7

Remove the skin and bones from the chicken, and shred the meat using your fingers or 2 forks