Curried Chicken Salad with Garam Masala Biscuits

• 1 carrot, coarsely chopped
• 1 onion, coarsely chopped
• 1 teaspoon Spicely® Black Peppercorns
• 1 Spicely® Bay Leaf
• 1 tablespoon Spicely® Garam Masala
• 4 pounds chicken breast halves, on the bone, with skin
• 1 cup mayonnaise, plus more for spreading
• 1 tablespoon Spicely® Curry Powder
• 1 tablespoon fresh lime juice
• 3 cups red grapes (about 14 ounces), halved
• 2 celery ribs, finely diced
• 2 Tbls. chopped cilantro
• 1/4 cup shelled pistachios, toasted
• Kosher Salt and Spicely® Ground Black Pepper

Fill a large pot with 3 quarts of water. Add the carrot, onion, peppercorns, Spicely® Garam Masala and Spicely® Bay Leaf and bring to a simmer. Add the chicken and simmer over moderate heat until cooked through, about 30 minutes. Remove the chicken to a plate and refrigerate until cool enough to handle. Reserve the broth for another use. Discard all of the chicken skin. Remove the meat from the bones and cut it into 1/2-inch pieces.

In a medium bowl, mix the 1 cup of mayonnaise with the Spicely® Curry Powder and lime juice. Stir in the chicken pieces, grapes, celery, cilantro and pistachios and season with salt and pepper. Serve the chicken salad with biscuits.

Can be made ahead and refrigerated overnight. Add the grapes and pistachios shortly before serving. To toast pistachios, spread in baking pan and bake at 350° for 5 minutes.

Serves 8

Garam Marala Bisquits

Add 1 – 2 Tbls. Spicely® Garam Masala to your favorite Buttermilk Biscuit recipe. Bake as directed.