Curry Chicken Salad

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.

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.

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.