INGREDIENTS

Serves 4

(but enough for 8, i.e. keep half for sandwiches or to eat the next day)

8 chicken breasts
2 bay leaves
1 tbsp black peppercorns
1 stick celery
1 peeled garlic clove

1 finely chopped onion
1 tbsp tomato purée
150g mango chutney
juice of 2 lemons
200ml watersalt & freshly ground black pepper
2 tbsp sultanas (optional)
250g plain yoghurt
250g mayonnaise
75g toasted flaked almonds

Cook chopped onion in a tbsp of olive oil until translucent. Add curry powder and stir well for around 3 minutes. Add tomato purée, followed by lemon juice and water. Simmer and reduce for approximately 10 minutes. Strain through a sieve over a bowl, discard the pulp mixture, cool the strained sauce.

Place chicken breasts in a shallow pan with enough water to cover, add celery, bay leaves, pepper corns and salt. Bring the water to a boil and simmer with the lid on for approximately 15 minutes until juices run clear when skewered with a knife. Remove chicken from water and cool.

Cut the chicken breasts into 1cm cubes and place in bowl. Mix mayo with yoghurt, then add the strained curry sauce. Pour over chicken and toss to coat well. Add sultanas is using. Decant into a clean platter, scatter flaked almonds.

Serve with boiled new potatoes or crusty bread.

Approximate cost £18.00 (£2.25 per portion)