← Nouns Cooking · British & Irish

Ingredients

• 500 g skinless chicken breasts (or 400 g cooked chicken)
• 1 tbsp Vegetable oil
• 1 Shallot, finely chopped
• 2 tsp mild or medium curry powder
• 1 tsp Tomato purée (paste)
• 150 g Mayonnaise
• 100 g Greek yogurt
• 2 tbsp Mango chutney
• ½ lemon, juiced
• 4 Dried apricots, finely chopped
• 2 Spring onion, thinly sliced
• 1 handful Coriander (cilantro), chopped
• 25 g flaked almonds, toasted
• 1 little gem lettuce or salad leaves
• Salt

Method

1. Put the chicken in a pan, cover with cold water and add a good pinch of salt. Bring to a gentle simmer and poach for 12–15 min until cooked through to 75°C (165°F). Leave it in the water to cool for 10 min, then shred it.
2. Meanwhile, heat the oil in a small pan over medium heat and fry the shallot for 5 min until soft. Stir in the curry powder for 1 minute, then the tomato paste, and take off the heat to cool.
3. In a large bowl, mix the mayonnaise, yogurt, chutney, lemon juice and the cooled curry base until smooth.
4. Fold in the chicken, apricots, spring onions and most of the coriander. Taste and add salt or more lemon. Chill until needed.
5. Serve on lettuce, scattered with the toasted almonds and remaining coriander, or pile into sandwiches or jacket potatoes.

Tips

• Contains almonds: leave them off for a nut-free version.
• Check the curry powder and chutney labels if you need it strictly gluten-free.

Sources

Written in our own words after cross-checking these recipes:

BBC Food Olive Magazine Great British Chefs