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by Daphne Bryson
Prep Time: 30 MINUTES
Cook Time: 30 MINUTES
  • 4 Chicken breasts (approximately 1 kg)
  • 5 black peppercorns
  • 1 bay leaf
  • pinch of saffron
  • chicken stock
  • 1 teaspon of sea salt
  • 4 tablespoons of mayonnaise
  • 3 tablespoons of mango chutney
  • 2 tablespoons of curry powder
  • 1 large onion
  • 250g Greek yoghurt
  • 1 teaspoon of olive oil
  • 50g flaked almonds
  • handful of flat leaf parsley

Place the chicken, black peppercorns, bay leaf, saffron, chicken stock and salt into a deep saucepan.
Add enough chicken stock to cover the chicken breasts.
Place a lid on the saucepan and bring to a simmer.
Cook gently until the chicken breasts are cooked.
Meanwhile, toast the flaked almonds in a dry pan until golden in colour.
Set aside when golden.


Finely slice the onions
Add the olive oil to a pan and add the onions.
Cook until the onions are golden in colour.
When golden add the curry powder and cook for a minute. Make sure the curry is fully mixed with the onions.
Set aside to cool.
Place the mango chutney and Greek yoghurt into a bowl and mix together.
Add the cooled curried onions and stir well.


Slice the cooled chicken breasts then add to the sauce and make sure each piece of chicken is coated with the sauce.
Refridgerate for at least an hour.
When ready to eat fold in the flat leaf parsley and the toasted almonds.

Footnote: The flat leaf parsley and toasted almonds must be added when ready to eat because if added when refridgerating, the parsley will wilt and the almonds will become soft.
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