Curried peanut chicken from The Silver Palate Good Times Cookbook (page 26) by Julee Rosso and Sheila Lukins and Sarah Leah Chase

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for serving suggestion.

  • hillsboroks on June 02, 2025

    I first made this recipe for my brother’s wedding reception in our backyard in 1995 and it was one of the hits of the hearty appetizer buffet. Today I adapted it to make a chicken salad sandwich filling for lunch and it was great. I followed the recipe technique for cooking the chicken but used 1 1/4 lbs. boneless skinless chicken thighs instead because we prefer dark meat. I made 1/2 batch of the dressing per the recipe which was just right. When the cooked chicken was cool I cut it into 1/4 inch pieces and added about 2/3 cup each cut up green grapes, minced celery and walnuts. I also added a minced green onion. The resulting chicken salad was so good and not boring. I could see serving this on a bed of lettuce for lunch as well as putting it in a sandwich.

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