Growing up in the 70s and 80s, this was always out at family gatherings. Melba toast or slices of baguette, cheese next to it, and everybody making toastjes for the person sitting beside them.
And when my wife and I would visit my parents, she’d often eat it on bread for breakfast or lunch, to make sure she got some protein alongside the hagelslag, the hazelnootpasta (hazelnut spread) and the vlokken (chocolate flakes). A Dutch breakfast table is mostly sweet.
You can’t buy this here, which is the whole reason the recipe exists. In the Netherlands you grab a bakje at the supermarket or the slagerij and you’re done. The American curried chicken salad you sometimes find is sweeter, chunkier, and usually has grapes in it.
The curry powder is what matters… Dutch kerriepoeder is mild. Use a hot Madras and you’ll end up with something that tastes fine to an American and wrong to anyone who grew up with this.
The apple does more work than it looks like. Granny Smith, diced small. It’s what keeps this from tasting like chicken in curried mayonnaise.
I poach and shred the chicken rather than buying it cooked. A hand mixer with the beaters in shreds it in about ten seconds. Not traditional, much faster than two forks.
Jump to the kip kerrie parts: Ingredients 1:14 · Poaching the chicken 2:03 · Assembling 4:56 · Tasting 16:52
Kip Kerrie Salade (Dutch Curry Chicken Salad)
Ingredients
Equipment
Method
- 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
- 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!
Delicious and easy! Love your recipes Toine