My experience with this recipe is that the flavors are best after being refrigerated for a few hours. I also prefer my chicken salad slightly chunky but feel free to either mince the chicken or only coarsely chop it, as per your own preference.
2 cups chopped cooked chicken, preferably tea brined½ cup peach chutney with cherry or your favorite peach chutney½ scant cup mayonnaise, light or regular1 tsp. Balti seasoning (or your favorite curry powder to taste)2 hard cooked eggs, chopped1/3 cup sliced almonds, lightly toastedScant cup of sliced fresh seedless grapes
Mix chicken, chutney, mayo, eggs and seasoning together in a medium mixing bowl. Carefully fold in the almonds and grapes. Cover and refrigerate at least 1 hour for flavors to meld. Season with salt to taste if necessary and serve as a sandwich, with crackers or on your favorite salad greens. Makes 4-6 servings.
To go with this curry, I would suggest a Chilean Sauvignon Blanc or a Gewürztraminer from Alsace in France (always a good bet with chicken curry), alternatively a fruity rose from the South of France or Spain would work well here. If you prefer red, a South African Pinotage will also work well. 2b1af7f3a8