When I was in college, a friend of mine gave me a box of assorted curry powder blends. I think I went through the whole box making this salad over the years since. It has cubed chicken, apples and raisins for sweetness, green onions and cilantro because for this kind of salad you always want a little green.
Cook the Spices to Get the Full Curry Flavor
The important thing to remember when cooking with curry spices is to “cook” the spices, or in this case the curry powder, first, in a little olive oil before stirring it in with the rest of the ingredients. The heat brings out the full flavor of the curry. This salad is easy to make ahead, the added time just allows the flavors to blend. Check doneness by removing the thickest piece and cutting it in half. If it is still pink in the middle, keep cooking. Try not to overcook the chicken or it will be dry. Remove chicken pieces with a slotted spoon, set aside in a bowl. If the curry sticks to the bottom or the mixture gets dry, add a bit more olive oil to the pan. As you stir, scrape up the stuck curry bits. Add drained raisins, and cook, stirring another minute. (If adding optional mayonnaise, remove curry from heat and mix in mayo.)
