Curried Chicken Salad

Korma and Madras curries are different variations of dried Indian spice combinations. Traditionally, all great Indian cooks take whole spices, toast them, and grind their own freshly roasted curry powder. For convenience sake, you can purchase the powder pre-made. Korma usually contains a mixture of spices like coriander, aniseed, cumin, cinnamon, star anise, and cloves. It has a mild, savory flavor with a touch of sweetness. Madras has added heat from dried chilies and usually contains coriander, turmeric, cumin, and fennel.

Serves 4

Level of difficulty: easy


2 pounds of boneless, skinless chicken breast, cooked and cubed
1/4 cup low-fat mayonnaise
1/4 cup low-fat sour cream
2 tbsp curry powder, Korma or Madra
2 tsp apple cider vinegar
2-3 tbsp fresh tarragon leaves
2 stalks of celery, peeled and finely diced
1/4 cup almonds, roughly chopped
1/2 tsp salt


In a large bowl, mix the mayonnaise, sour cream, curry, and vinegar. Add the chicken, stirring to coat. Stir in the tarragon, celery, and almonds, and season with salt. Serve immediately or refrigerate to enjoy later.

Jennifer specialized in cuisine that is healthy, creative and delicious. She’s an active contributor for food publications, like Yoga Life and several cookbooks, Jennifer is also the contributing chef for Self Magazine and Self Dishes.

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