Dutch Curry Chicken Salad with Apples – Kip Kerrie Salade

Dutch Kip kerrie salad is a creamy and flavorful curried chicken salad. It is a classic in the Netherlands. This versatile dish is often served as a spread for sandwiches, crackers, or baguettes. It also makes a great addition to buffet spreads, party platters, or picnics.

The Dutch curry chicken salad has flavors inspired by Indonesian cuisine, reflecting the historical ties between the two cultures. The use of curry powder in the salad is a nod to the spices and flavors of Indonesia, adapted to suit Dutch tastes. It’s a delicious example of how culinary traditions can merge and evolve.

In Dutch grocery stores, you can easily find ready-made kip kerrie salad, but making it at home takes it to the next level. Homemade curried chicken salad leaves out all the preservatives and is packed with more chicken and fresh flavors, making it far more satisfying than any store-bought version.

How to Make Kip Kerrie Salade

The chicken is gently poached in water with a bouillon cube for flavor, then left to rest off the heat to ensure it stays tender. Once cooled, it’s chopped into small pieces and mixed with a dressing made from mayonnaise, curry powder, mustard, and chopped celery leaves. A finely chopped apple is added at the end for freshness, and the salad is seasoned with salt and pepper to taste.

Continue reading for the full recipe with ingredients and step-by-step instructions.

Customization Options

You can adjust the amount of curry powder to suit your taste. For a touch of sweetness, try adding raisins or replacing the apple with finely chopped pineapple. If you want more texture, mix in some sliced almonds. You can add finely chopped pickles for a different flavor. For a lighter option, replace part of the mayonnaise with plain yogurt.

Curry Chicken Salad with Apples

This curry chicken salad with apples is perfect for lunch or party platters. Made with tender chicken, crisp apples, and a mayo-based dressing, it’s great as a spread on sandwiches, crackers, or baguettes.This curries chicken salad fits keto, low-carb, dairy-free, and gluten-free diets. (low carb if the apple is omitted)

5 from 2 ratings

Print recipe

Prep

15 mins

Cook

25 mins

Total

40 mins

Servings

4

Ingredients

• 1 lb chicken breast
• 3 cups water
• 1 chicken bouillon cube
• 1/3 cup mayonnaise
• 2–3 teaspoons curry powderto taste
• 1 teaspoon mustard
• 3 tablespoons chopped celery leaves
• 1/2 applefinely chopped
• Salt and pepper to taste

Instructions

1. Place the chicken breast, water, and bouillon cube in a saucepan.
   Bring to a gentle boil, then reduce heat and simmer for 5 minutes.
   Cover, remove from heat, and let it sit for 20 minutes.
2. Remove the chicken, check if it’s fully cooked, and allow it to cool completely.
3. In a bowl, mix the mayonnaise, curry powder, mustard, and celery leaves.
4. Dice the cooled chicken into small cubes and stir it into the dressing.
5. Add the finely chopped apple and season with salt and pepper to taste.
6. Cover and refrigerate for at least 1 hour before serving.

Notes

Store leftover curry chicken salad in an airtight container in the fridge for up to 3 days.

Nutrition

Per serving (1)

Calories

364 kcal

Carbs

10 g

Protein

37 g

Fat

19 g

Fiber

7 g

Sugar

3 g

Sodium

426 mg

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Recipe by Deborah Green

Deborah Green

I'm Deborah Green, Dish Full of Memories is where I share my recipe collection, a blend of Asian-Indonesian family recipes, Dutch favorites, and a pinch of New York. Join me in cooking the dishes and the flavors that have shaped my life. When I'm not in the kitchen, I enjoy gardening and photography.