When it comes to crafting a flavorful and satisfying dish that blends the best of Dutch and Indonesian cuisine, Kip Kerrie Salade (Dutch Curry Chicken Salad) stands out as a favorite. This delightful recipe combines tender pieces of chicken with a creamy, mildly spiced curry dressing, capturing the essence of Indonesian curry flavors in a uniquely Dutch variety. Whether you’re preparing a quick lunch, a light dinner, or a dish for a special gathering, this salad is sure to impress.
Kip Kerrie Salade is a wonderful example of the Dutch talent for adapting and incorporating global flavors into their cuisine. The curry flavor, though mild, adds a subtle warmth that perfectly complements the creamy texture of the salad. The addition of green onions provides a mild, fresh bite, while diced Granny Smith apple adds a hint of tartness and a pleasant crunch. This salad is not only delicious but also incredibly easy to prepare, making it a go-to recipe for busy days.
Ingredients
- 100 g Chicken I use chicken breast
- 1 Chicken bouillon cube
- 2 tablespoons Mayonnaise
- 0.5 tablespoon Curry Powder
- 1 Scallions
- 50 g Apples I use Granny Smith
- 500 ml Water
NUTRITION
Disclaimer
Nutrition Facts provided are a calculated estimate and will vary based on cooking methods and brands of ingredients used.
Instructions
Preparing the Chicken
- Combine the room-temperature water and bouillon cube in a saucepan as best you can. Add the chicken, ensuring it's fully submerged.
- Turn the heat to high and bring the water to a rolling boil. Once boiling, reduce the heat to a slow simmer. Let the chicken cook for 10 minutes.
- After 10 minutes, turn off the heat, cover the pan, and let the chicken sit for an additional 10 minutes. Make sure the chicken is at least 74º C (165º F).
- Remove the chicken from the water and place it in a large bowl. Using a hand mixer with beaters, shred the chicken until you achieve the desired consistency.Give it a rough chop, to make sure the strands are not too long.
- Let the chicken cool off
Preparing the Other Ingredients
- In a large bowl, combine the mayonnaise and curry powder. Stir until well blended. Taste the mixture and adjust the seasoning as needed—add more curry powder if you prefer a stronger flavor, or a bit more mayonnaise if it’s too strong. You may also want to add a pinch of salt for extra seasoning.
- Slice the white and light green parts of the scallions into thin rings.
- Dice the apple into small cubes. You can choose to peel the apple or leave the skin on, depending on your preference.
- Add the shredded chicken, sliced scallions, and diced apple to the curry sauce. Mix until all ingredients are evenly coated with the sauce.
- Cover the bowl with plastic wrap and refrigerate the salad for at least an hour to allow the flavors to meld together.
Today I tried Toine’s Kitchen’s Kip Kerrie Salade recipe, and served it at my husband’s birthday celebration. I can’t say enough good things about it! Growing up in a family with strong Dutch roots, I’m always on the lookout for recipes that remind me of the dishes my oma used to make. This one hit the mark perfectly!
The combination of tender, shredded chicken with the curry-mayo sauce was divine. The tartness of the Granny Smith apple added a refreshing twist, and the green onions brought just the right amount of sharpness to balance everything out. I loved that the recipe offered an option to lighten it up with Greek yogurt, which made it feel a bit healthier without sacrificing any flavor.
What truly stood out to me was how easy the recipe was to follow. The instructions were clear and friendly, making the whole process enjoyable. I served it on melba toast at a recent family gathering, and it was a huge hit! Everyone asked for the recipe, and I was more than happy to point them to Toine’s Kitchen.
This Kip Kerrie Salade is now a staple in our house, and I can’t wait to try more recipes from Toine’s Kitchen. Thank you for bringing a taste of the Netherlands to our table!
I am so glad to hear you enjoyed the recipe, Janine!