Curry Chicken Salad - King's Hawaiian #StarringRoll House Party

First, a quick thanks to King's Hawaiian for the box of goodies they sent for the #StarringRoll House Party I'm hosting on Sunday, 22nd February. In my party pack were several free product coupons I was able to use to help facilitate today's recipe and some great swag I was able to send home with my guests.

It's not every day I get a chance to eat a meal cooked by someone else. I do the bulk of the cooking because years ago I banned my husband from the kitchen.

Best... decision... ever...  Seriously!

Are you wondering what his offense was? It's simple, he never leaves the kitchen in the same sparkling condition he found it. (I also sincerely hope he's not drinking anything while reading this post, because he and I both know that sparkling is one thing my kitchen isn't.) That photo of my kitchen in the About section, it's a complete lie. I took that several days after we closed on our house, which was a three full weeks before we moved in. The kitchen hasn't looked that organized in almost six years. Yikes!

Anyway, due to this ban and the fact that we rarely eat out, it's pretty seldom that I get to enjoy someone else cooking for me. I always love trying other people's dishes, especially when the cooking style is so different from mine.

One of the best dishes I tried last year was the curried chicken salad someone made for my sister-in-law's bridal shower. It was absolutely fantastic. I make a pretty mean Blueberry Chicken Salad, but this was absolutely mind blowing. It took every ounce of restraint not to whip out my journal and start taking notes so I could recreate it once I got home. My family may be accustomed to that type of behavior, but my SIL's family, not so much. After the shower I immediately began developing my own version, which has proven to be a real crowd pleaser. I'll be serving it, as well as my Dr Pepper Pulled Pork, during our #StarringRoll House Party.

Will you be sitting down tonight to watch the 87th Academy Awards, or are they not really your thing?

Curry Chicken Salad

Curry Chicken Salad
makes 3 - 4 large sandwiches or 12 mini sandwiches


16 ounces chicken breasts, diced
¼ cup chicken broth or stock
¾ cup mayonnaise
1 teaspoon Maharajah Curry Powder (see notes)
¼ cup celery, diced
¼ cup raisins
¼ cup walnuts
2 tablespoons shallot, diced
sea salt and fresh ground pepper, to taste
arugula or other bitter greens, for dressing
12 Savory Butter Rolls from King's Hawaiian


¼ cup granny smith apples, diced (see notes)


  • Lightly season the chicken breasts with sea salt and pepper, then place in a skillet with chicken broth or stock. Bring the stock to a simmer, cover the skillet and cook for 10 - 15 minutes on medium-low or until the internal temperature of the chicken reaches 160°F. Once cooked dice the chicken and set aside to cool. 
  • In a bowl combine mayonnaise, curry powder, celery, raisins, walnuts, shallot, and granny smith apples (optional). Give everything a good stir so the ingredients are evenly distributed before adding the diced chicken. Refrigerate overnight for the best flavor.
  • Serve on a King's Hawaiian Original Sweet Dinner Rolls topped with bitter greens such as arugula or radicchio. Enjoy!


Maharajah Curry Powder is a salt-free blend from Penzeys. It provides a depth of flavor I haven’t found in other curry powders, but it is expensive. Feel free to substitute your favorite curry powder in this recipe.

This chicken salad is very sweet. If you would like to tone down the sweetness try adding granny smith apples. 

This dish is best when prepared in advance and allowed to sit overnight. It can be stored in a sealed container for 3-4 days.


In an effort to be open with my readers I want to let you know that House Party and King's Hawaiian have provided me with free or discounted products that I've used to create this recipe. As always, all opinions are my own.


Better Than a Box Mix Brownies

I haven't posted a new recipe in two weeks, I can hardly believe it. I've been so wrapped in my efforts to get rid of all the unnecessary junk in my house so we can begin a few rehab projects that I've barely stepped a foot in the kitchen. The good news is that I have my closet purged and organized, the kitchen gadgets have been somewhat tamed, and my guests have a usable bed again (I may or may not have a tendency to let my extra kitchenware pile up in the guest room.) As a treat for all my hard work I decided to get back in the kitchen and finish the brownie recipe I've been toying with off and on since August.

Everyone I asked during my experiments had a very set idea of what consists of a good brownie. They needed to be full of chocolate flavor, moist, and chewy rather than cake-like. I won't come out and say this is the best brownie recipe on the web, there are enough recipes out there already claiming the same thing, but they're definitely addictive. I feel like they should come with a warning. The kind of warning that says you'll want to eat the entire pan yourself and not share a single bite.

I may have done just that, more than once (but lets keep that between us and the rest of the internet.) I'm such a glutton sometimes, but we are talking about brownies, which happens to be my second favorite dessert (the first being chocolate suicide cake.)

Now there is one key thing you need to know about this recipe before you begin. You ABSOLUTELY MUST use a quality chocolate.  Pick your favorite, there really is no wrong answer, but use something other than a bag of store brand chocolate chips. Please. I'm begging you.

During my experiments I tried a number of brands ranging from Tollhouse Morsels to more expensive chocolates like Ghirardelli and Guittard. I definitely prefer to use Guittard semi-sweet chocolate chips, but they can be hard to find. My taste testers picked Ghirardelli 60% Bittersweet Chips as the second place winner and I've found them stocked at all of our local stores, unlike the Guittard chocolate. If you want to try something else, feel free to substitute with whatever chocolate you happen to have on hand. If you don't have any chocolate on hand, that should be remedied immediately. I'm pretty sure running out of chocolate is a sin, or at least it is in our house.

Better Than a Box Mix Brownies

Better Than a Box Mix Brownies
makes 9 servings 


½ cup butter, unsalted
8 ounces bittersweet chocolate chips
1 cup granulated sugar
1 teaspoon pure vanilla extract
3 large eggs
2 Tablespoons dutch-processed cocoa powder
¾ cup all-purpose flour
½ teaspoon sea salt
3.5 ounces bittersweet chocolate chips (see notes)


    1 cup walnuts


    • Preheat oven to 350°F. Line a 9x9 inch baking pan with parchment paper and set aside.
    • In a saucepan over medium-low heat, combine 8 ounces chocolate and butter, stirring constantly to prevent scorching. 
    • Once melted, remove saucepan from heat. Add granulated sugar and vanilla extract, whisking until smooth. Allow the mixture to cool for 10 minutes before continuing.
    • One at a time add eggs and stir until they are completely incorporated. Slowly spoon in the flour, sea salt, and cocoa powder, stir until well combined before folding in the remaining chocolate chips and optional walnuts.
    • Pour the brownie batter into the parchment lined pan and bake in a preheated oven for 34 - 36 minutes. The brownies may look undercooked when they are removed for the oven. Briefly allow them to cool before cutting to ensure they hold their shape.


    The Guittard baking chips I used for this recipe come in a 11.5 ounce package, while Ghirardelli baking chips are only sold in 10 ounce packages. You'll want to use the full 8 ounces to melt down, and add the remaining 2 ounces later. The missing 1.5 ounces of chocolate will not greatly effect the taste or consistency of the brownie.

    Can't find Guittard chocolate? You can purchase it on Amazon: Guittard 11.5-12 ounce Variety Mix Pack of Chips 2 each - Milk, Semisweet, & Extra Dark Chocolate Chips (it retailed for $4.49 at HyVee the last time I purchased it.)

    For those of you who are allergic to soy or are avoiding GMOs you might like to know that Guittard has removed Soy Lecithin from their chocolate chips and now use Sunflower Lecithin as an emulsifier.

    Another non-GMO option is Scharffen Berger 62% Baking Chunks, although I've not had the opportunity to try them yet. They can be purchased on Amazon, but I found mine locally at Target for 3.99 per 6 ounce package.


    I like to be open with my readers and let you know up front when I have been provided something for free to review as it does happen from time to time. In this case, I was not provided with anything from Scharfffen Berger, E. Guittard, or Ghirardeli. As always, all opinions are my own.

    This post contains my Amazon affiliate links.  I try to keep advertising unobtrusive and to a minimum in order to provide you with the best experience possible.