Curry Chicken Salad

Ingredients

• 1 tbsp (8g) cumin seeds
• 1 tbsp (5g) coriander seeds
• 1/2 tsp (2g) fennel seeds
• 1/2 tsp (2g) fenugreek seeds
• 1/2 tsp (2g) black peppercorns
• 1/2 tsp (2g) yellow mustard seeds
• 1 tbsp (8g) ground turmeric
• 1/4 tsp (1g) garlic powder
• 1/8 tsp cayenne pepper
• 2 quarts (2L) room-temperature water
• 1 tbsp plus 2 teaspoons (19g) Diamond Crystal kosher salt, divided; if using table salt use half as much by volume or the same weight
• 1 1/2 lb (680g) boneless, skinless chicken breasts (about 4 medium breast halves)
• 1/2 cup (4 ounces; 112g) mayonnaise, homemade or store-bought (in this case, preferably Hellmann’s)
• 2 tbsp (38g) apricot preserves
• 1 1/2 tbsp (8g) Madras Spice Blend
• 1/4 cup (36g) golden raisins
• 1/4 cup (24g) thinly sliced scallions, white and light green parts only

Instructions

1. For the Madras Spice Blend: In a small skillet, combine cumin, coriander, fennel, fenugreek, peppercorns, and mustard seeds. Over medium heat, stir and swirl the spices until fragrant, about 30 seconds. Transfer whole spices to a spice grinder and grind to a fine powder. Empty into a small bowl and combine with turmeric, garlic powder, and cayenne pepper. Set aside.
2. For the Poached Chicken: In a large saucepan, combine water and 1 tablespoon plus 1 teaspoon (15g) salt and stir to dissolve. Add chicken and set over medium-high heat until water temperature reaches between 150 and 160°F (65-71°C) on an instant-read thermometer; adjust heat to maintain water temperature in the 150–160°F range. (It's okay if the temperature bounces around a little, but try to keep it above 150 and below 170°F/77°C.) Cook until thickest part of chicken registers 150°F on an instant-read thermometer, about 30 minutes. Remove chicken and let rest until cool enough to handle, about 5 minutes. Shred chicken and set aside.
3. For the Chicken Salad: In a large bowl, whisk together mayonnaise, apricot preserves, Madras spice blend, and 1 teaspoon (4g) salt. Add chicken, raisins, and scallions and fold with a rubber spatula until well combined. Serve.