James Carrier
Yield
Makes 4 servings

Notes: Pan-toasting the raisins gives them a unique crusty, sugary texture; if using dried currants, skip step 1.

How to Make It

Step 1

In an 8- to 10-inch frying pan over medium-high heat, stir raisins until puffy, about 4 minutes (see notes); take care to avoid scorching. Pour into a small bowl.

Step 2

With scissors, snip through 1/2 cup chutney to cut apart large pieces of fruit; scrape into a large bowl. Add sour cream, shallot, and curry powder; mix well. Add rice and chicken and mix well, adding salt to taste.

Step 3

Line four wide, shallow bowls with lettuce leaves; mound chicken salad on lettuce and spread it out slightly.

Step 4

Arrange raisins, almonds, bananas, and cilantro decoratively on chicken salad; set a lime half on the side of each salad. Serve with additional chutney, salt, and hot sauce to add to taste.

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