Curried Chicken Mousse

Make Ahead. Curry powder blends 20 spices, herbs, and seeds into a potent seasoning secret. Teamed with tender chunks of chicken, it creates a make-ahead mousse that is nothing short of marvelous.


2 3/4 cups (44 servings) (serving size: 1 tablespoon)

Recipe from

Oxmoor House

Nutritional Information

Calories 11
Caloriesfromfat 16 %
Fat 0.2 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.7 g
Carbohydrate 0.5 g
Fiber 0.0 g
Cholesterol 3 mg
Iron 0.0 mg
Sodium 45 mg
Calcium 0.0 mg


1 envelope unflavored gelatin
1 cup cold water, divided
2 teaspoons chicken-flavored bouillon granules
1/4 teaspoon ground red pepper
1 teaspoon curry powder
2 teaspoons minced onion
1 1/4 cups finely chopped cooked chicken breast (skinned before cooking and cooked without salt)
1/4 cup finely chopped celery
1 (2-ounce) jar diced pimiento, drained
1 tablespoon chopped fresh parsley
1 (8-ounce) carton fat-free sour cream
Cooking spray


1. Sprinkle gelatin over 1/2 cup cold water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves (about 2 minutes).

2. Add bouillon granules, red pepper, and curry powder, stirring until bouillon granules dissolve; remove from heat. Add remaining 1/2 cup cold water and minced onion, stirring well; chill until consistency of unbeaten egg white.

3. Stir in chicken and next 4 ingredients; spoon mixture into a 4-cup mold coated with cooking spray. Cover and chill at least 8 hours. Unmold and serve with reduced-fat crackers.