Chicken Salad Dougla
In Trinidad, the offspring of Africans and Hindus are called "Dougla." The electrifying ballet Dougla—performed by the Dance Theatre of Harlem, and for which Geoffrey Holder choreographed, costume-designed, and created the music—inspired this meal.
- 8 large chicken breast halves
- 2 stalks celery, peeled and halved
- 2 large carrots, peeled and halved
- 1 onion, peeled and quartered
- 2 bay leaves
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
- 3 cloves garlic
- 1/2 bunch broccoli, cut into florets (1 1/4 cups)
- 1 Red Delicious apple
- 1 1/2 cups mayonnaise
- 1 (12-ounce) jar mango chutney
- 3 teaspoons curry powder
In a 6-quart pot, place the chicken breasts, celery, carrots, onion, bay leaves, salt, pepper, and garlic, and cover with water; bring to a boil then lower to a simmer. Cook until the chicken is done, 45 minutes to 1 hour, adding water as it cooks out. Remove the chicken with a slotted spoon, cool, and refrigerate until chilled thoroughly, several hours. Remove all skin and bones and cut the meat into 1-inch cubes.
Bring a saucepan full of water to a boil. Add the broccoli and blanch for 1 to 2 minutes, then plunge into cold water. Drain and chill.
Core and dice the apple. In a bowl, mix together the mayonnaise, chutney, and curry powder. Add to the diced chicken. Add the broccoli and apple. Gently mix all together and chill until ready to serve. Serves 8.Back to all recipesBack to top of page
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