2 chicken breasts, skin removed
1 tbsp olive oil
1 unwaxed lemon, zest and juice
Knob of butter
1 shallot, finely chopped
1 red chilli, deseeded and finely chopped
2 tsp madras curry powder
2 tbsp tomato purée
100ml dry white wine
100ml chicken stock
1 tbsp apricot jam
75ml crème fraîche
1 large mango, peeled, stone removed, flesh diced
4 spring onions, finely chopped
2 tbsp finely chopped fresh coriander
Dash Tabasco sauce
Salt and freshly ground black pepper
Green salad leaves, to serve
50g flaked almonds (toasted lightly dry frying pan), to serve
Rub the olive oil all over the chicken. Scatter over the lemon zest and season with salt and pepper.
Steam the chicken for 20–25 minutes, or until cooked through. Set aside to cool.
Melt the butter in a frying pan, add the shallot and chilli and cook for 5 minutes. Stir in the curry powder and cook for 2–3 minutes. Stir in the tomato purée and cook for a further minute. Add the wine and simmer until the volume of the liquid has reduced by half.
Stir in the jam and stock, and simmer until the volume of the liquid has reduced by half. Set aside to cool.
Mix the mayonnaise and the crème fraîche together in a bowl, then stir in the curry dressing. Fold in the mango, spring onions, lemon juice and coriander.
Cut the chicken into bite-sized pieces. Fold into the curry dressing and season with salt, pepper and Tabasco to taste. Serve with a green salad, and scatter with the toasted almond flakes.