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.

Yield: 2 3/4 cups (44 servings) (serving size: 1 tablespoon)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 11
  • Calories from fat: 16%
  • Fat: 0.2g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.7g
  • Carbohydrate: 0.5g
  • Fiber: 0.0g
  • Cholesterol: 3mg
  • Iron: 0.0mg
  • Sodium: 45mg
  • Calcium: 0.0mg


  • 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. 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. 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. 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.
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