Thursday, November 3, 2011

Curried Chicken with Mango Chutney

CURRIED CHICKEN WITH MANGO CHUTNEY made a beautiful presentation at the Historical League Open House. A similar recipe making this into a delightful dish called Curried Chicken Green Salad is in Tastes & Treasures cookbook on page 151.

Both Historical League books, Tastes & Treasures cookbook and our new Centennial book, AZ Recollections and Reflections An Arizona Historymakers Centennial Commemoration, were displayed at the Open House at the historic Hearn Home.


1 rotisserie chicken, skin removed & shredded into bite sized pieces

1 cup plain non-fat Greek yogurt

½ cup regular mayonnaise

¼ cup chutney

2-3 Tablespoons mild or medium curry powder

1½ t salt

1 cup celery, diced

¼ cup green onion, chopped

½ cup golden raisins

1 cup cashews (optional)


  1. Make the dressing: Combine the yogurt, mayonnaise, chutney, curry powder and salt in a bowl. Set aside.
  2. In a large bowl place the chicken, celery, green onion and golden raisins into a large bowl. Stir in enough dressing to moisten well.
  3. Cover and refrigerate for several hours to allow the flavors to blend. Season to taste, add more dressing, salt and pepper if necessary.
  4. Add the cashews, if using, and serve.

Great inside cream puffs.