Recipe Index

Ingredients

• 2 chicken breasts, skin removed
• 1 tbsp olive oil
• 1 unwaxed lemon, zest and juice only
• knob of butter
• 1 shallot, finely chopped
• 1 red chilli, deseeded and finely chopped
• 2 tsp madras curry powder
• 2 tbsp tomato purée
• 3½fl oz dry white wine
• 3½fl oz chicken stock (gluten free, if needed)
• 1 tbsp apricot jam
• 5fl oz mayonnaise
• 3fl oz crème fraîche
• 1 large mango, peeled, stone removed, flesh chopped
• 4 spring onions, finely chopped
• 2 tbsp finely chopped fresh coriander
• dash hot sauce
• salt and freshly ground black pepper
• green salad leaves
• 2oz flaked almonds (toasted lightly in a dry frying pan)

Method

1. Rub the chicken breasts with the olive oil, lemon zest and a little juice. Grill or pan-fry for 6 to 7 minutes per side, until cooked through. Rest, then cut into bite-size pieces.
2. Melt the butter in a small pan and cook the shallot and chilli for 3 to 4 minutes, until soft. Stir in the curry powder and tomato purée and cook for 1 minute.
3. Pour in the wine and stock and simmer until reduced by half. Stir in the apricot jam and the remaining lemon juice, then cool completely.
4. Fold the cooled sauce through the mayonnaise and crème fraîche. Season with salt, pepper and a dash of hot sauce.
5. Fold in the chicken, mango, spring onions and coriander.
6. Serve on salad leaves, scattered with the toasted flaked almonds.

Prep: 30 min · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data