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Preparation time: 30 minutes (plus cooling time)
Cooking time: 30 minutes
Serves: 4
No nutritional information available.
Ingredients
- 2 chicken breasts, skin removed
- 1 tbsp olive oil
- 1 unwaxed lemon, zest and juice
- Knob of butter
- 1 shallot, finely chopped
- 1 red chilli, deseeded and finely chopped
- 2 tsp madras curry powder
- 2 tbsp tomato purée
- 100ml dry white wine
- 100ml chicken stock
- 1 tbsp apricot jam
- 150ml mayonnaise
- 75ml crème fraîche
- 1 large mango, peeled, stone removed, flesh diced
- 4 spring onions, finely chopped
- 2 tbsp finely chopped fresh coriander
- Dash Tabasco sauce
- Salt and freshly ground black pepper
- Green salad leaves, to serve
- 50g flaked almonds (toasted lightly dry frying pan), to serve
Method
1. Rub the olive oil all over the chicken. Scatter over the lemon zest and season with salt and pepper.
2. Steam the chicken for 20 – 25 minutes, or until cooked through. Set aside to cool.
3. Melt the butter in a frying pan, add the shallot and chilli and cook for 5 minutes. Stir in the curry powder and cook for 2 – 3 minutes. Stir in the tomato purée and cook for a further minute. Add the wine and simmer until the volume of the liquid has reduced by half.
4. Stir in the jam and stock, and simmer until the volume of the liquid has reduced by half. Set aside to cool.
5. Mix the mayonnaise and the crème fraîche together in a bowl, then stir in the curry dressing. Fold in the mango, spring onions, lemon juice and coriander.
6. Cut the chicken into bite-sized pieces. Fold into the curry dressing and season with salt, pepper and Tabasco to taste. Serve with a green salad, and scatter with the toasted almond flakes.
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