Laura's Curry Chicken Salad

dedicated to Cole

Boil 2 lbs, high quality chicken thighs about 20-30 minutes until cooked through

Put on counter and let cool

While the chicken is cooling, make the mayonnaise (It is FORBIDDEN to use miracle whip, hellmans, or other mayo varieties. If you must use store bought mayo, only Kensington will do). You'll use 2/3 of the mayo. Save the rest for something else

Mayonnaise 

3 eggs

1 T vinegar (apple cider or red wine vinegar)

Squirt of stone ground mustard (about 2 tsp)

1/2 tsp or so salt (not cheap, nasty salt)

Put all the above in a blender and turn blender on medium.

Slowly pour a container of grapeseed oil (24 fl oz) into the blender while it is blending until it is creamy. Be very patient while slowly adding the oil and use the whole bottle.

Once the chicken is cool, you'll chop it up with a knife - the chunks should be no bigger than 1/2 inch cubes.

Put mayo and the chicken chunks in a big bowl and add the following:

2 tsp curry powder

1 tsp turmeric powder

1 clove of garlic (if you get jiggy)

1/2 cup cilantro (chopped)

1/2 cup green onion (chopped)

1/3 cup golden raisins (you could also do apricot jam or mango chutney)

BEWARE: if you go the raisin route you may want to add more mayo.

MIXEY MIXEY

Put your yummy chicken salad into a large container and refrigerate. 

Highly recommend eating with mixed salad greens, a cut up cucumber, or a cooked plantain.

Best eaten for lunch.

Lasts a solid week for Laura (maybe two hours for Cole).