Curry Chicken Salad

seriouseats.com

Jeffeory

subheading: For the Madras Spice Blend:

1 tablespoon (8g) cumin seeds

1 tablespoon (5g) coriander seeds

½ teaspoon (2g) fennel seeds

½ teaspoon (2g) fenugreek seeds

½ teaspoon (2g) black peppercorns

½ teaspoon (2g) yellow mustard seeds

1 tablespoon (8g) ground turmeric

¼ teaspoon (1g) garlic powder

⅛ teaspoon cayenne pepper

subheading: For the Poached Chicken and Chicken Salad:

2 quarts (2L) room-temperature water

1 tablespoon plus 2 teaspoons ( 19 g) Diamond Crystal kosher salt, divided; if using table salt use half as much by volume or the same weight

1 ½ pounds ( 680 g) boneless, skinless chicken breasts (about 4 medium breast halves

½ cup (4 ounces; 112g) mayonnaise, homemade or store-bought (in this case, preferably Hellmann’s)

2 tablespoons (38g) apricot preserves

1 ½ tablespoons (8g) Madras Spice Blend

¼ cup (36g) golden raisins

¼ cup (24g) thinly sliced scallions, white and light green parts only

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