CURRY CHICKEN SALAD WITH MANGO AND TOASTED ALMONDS
Recipe and photo: Rosemary Briggs
Sweet, savory, and packed with flavor. This chicken salad hits all the right notes. Perfect for a refreshing lunch or light dinner.
- 6 chicken breasts, sliced into 1″ chunks
- 1 onion, sliced
- 30 ml tomato paste
- 20 ml curry powder
- 120 ml chutney
- 120 ml mayonnaise
- 5 ml sugar
- 20 ml apricot jam
- 250 ml plain yoghurt
- 20 ml lemon juice
- salt and black pepper, to taste
- oil for frying
- fresh salad leaves
- 2 disks feta cheese, crumbled
- 2 mangoes, peeled and cut into bite-size pieces
- 80 g toasted flaked almonds
- fresh coriander or basil for garnish, optional
- Heat a splash of oil in a pan over medium-high heat.
- Fry the chicken chunks until golden on the outside, no need to be fully cooked through yet.
- Remove the chicken from the pan and set aside.
- Add a little extra oil to the pan, if needed and fry the sliced onions until soft.
- Add the tomato paste and curry powder, stirring constantly for 1 minute until fragrant.
- Stir in the chutney, mayonnaise, sugar, apricot jam, plain yoghurt and lemon juice.
- Bring to a gentle simmer for 5 – 8 minutes.
- Return the chicken to the pan and cook until tender and fully cooked through.
- Season to taste with salt and black pepper, remove the pan from the heat and allow to cool.
- Arrange a bed of fresh salad leaves on a salad platter or individual plates.
- Spoon the creamy chicken over the greens, add as much sauce as you like.
- Scatter the fresh mango pieces, crumbled feta and toasted almonds over the chicken.
- Finish with fresh herbs and a crack of black pepper.
- Serve chilled or at room temperature and enjoy.
