Curry Chicken Salad with a switch (ingredients, powder, dressing, butter)
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So, I was thinking... All the recipes I've read for this call for curry powder. I was wondering if anyone would use curry paste mixed with the mayo? Maybe less of it as it can be strong.
You can always start with a small sample of the paste and then add more as you like. TJ's has a nice curry powder we like to use in chicken salad. Without reading the ingredients, it is hard to say whether the paste agreeable to use. Which brand are you considering?
Mix up a little bit of the dressing first and taste it before you mix in the expensive ingredients.
I suspect it will work, but I would do a test first. The curry pastes I have are all really hot and I wouldn't want a hot chicken salad, but there must be mild curry pastes available.
I tend to prefer Indian-style curry flavor for chicken salad (as with the British luncheon staple, Coronation chicken). I don't think curry paste would have the same effect.
I'm the OP, just to tell what I have... It is a Mandarin Curry paste. I found it at H Mart and absolutely no where else. I looked and looked so when i ran out went back to H mart and bought several bottles. The name of it is in their language, not sure what/which it is, sold by Trong Foods.
It's strong stuff and I love it and use in my Butter chicken. Currently waiting for chicken to defrost to try it but will try a tiny bit in mayo and add a bit of yogurt too.
So, i made the curry chicken with the curry paste and it wasn't bad at all. It was definitely stronger but not overwhelming, actually needed very little of the paste to get good flavor.
I do think next time I will just use curry powder just for the straight curry taste. The curry paste has many more ingredients.
But if you ever run out of curry powder, try a touch of curry paste.
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