Kid Friendly Curry Chicken Salad

* This is also a great dish to use up any leftover chicken you might have. I also have used leftover Thanksgiving turkey.

Poach the chicken breasts in some chicken stock and lots of garlic for about 20 minutes until just cooked. Don’t over poach since it will dry out the chicken. I always reserve the cooking liquid and make soup with it afterward. Take the chicken out of the stock and let it cool before cubing the meat.

While you wait for the chicken to cook and cool, prepare the other ingredients. Cut up your grapes, celery and apricots. I like the apricots but you can include any dried fruit that you like or happen to have on hand.

In a separate bowl mix together the mayo, sour cream and spices. Add a little buttermilk if you need to thin it out. Milk will work just as well as will yogurt. Whisk it really well – it should be thin enough to pour but not watery. Almost like a pancake batter.

Once the chicken is cubed put it, the fruit and the mayo mixture into a large bowl and mix really well. Get it all covered. This can be served the same day but it tastes even better if you can let it sit overnight for all of the flavors to marry.

There it is! Serve it with some nice warm naan, a pita, a green salad or just plain out of the bowl ( which is usually what I end up doing ).

Enjoy!