John Schroeder's Curry Chicken with Chutney

"I got this recipe in the early 1970s from The Metropolitan Museum (NYC) Cookbook, which was compiled from recipes contributed by all its employees and staff. However, I made several modifications to the original version (e.g., adding raisins and toasted almonds) to give it that extra "touch." Every time I take a bite, the curry flavor immediately transports me back to the Moroccan souks and marketplaces where I spent much of my free time as a Navy guy stationed over there in the late 1960s."
—John Schroeder

Hi Clairdee,

All of us thoroughly enjoyed your appearance at Herb Wong's jazz class to give us your insights and comments on Ella Fitzgerald. The one selection you played, "Supper Time", was especially memorable and prompted me to go on a search for The Irving Berlin Songbook. Also captivating, of course, were Herb's vignettes and commentary—a one-of-a-kind history book, that man.

As promised, I've attached the chicken curry recipe along with a picture you can use. Hope this helps to feed the multitude. Please be our class guest again. Soon!

Ingredients

3 chicken breasts, cooked, boned, and shredded
Juice of 1 lemon (2 Tbsp.)
1⁄4 tsp. salt
Ground pepper to taste
1 C. mayonnaise
1 Tbsp. curry powder
1⁄4 C. chopped green onions (white/light green portion only)
1 bottle (approx. 8 1⁄2 oz.) of Major Gray style chutney (large pieces should be chopped up)
1⁄2 C. toasted slivered almonds
1⁄4 C. raisins

Mix all ingredients and place in non-metallic bowl. Chill for at least 4 hours.

NOTE: I normally double the above recipe for parties.