- 500g CHICKEN BREASTS
- 150g DORSET STRAINED YOGHURT
- 170g MAYONNAISE
- 60g SULTANAS
- 60g FLAKED ALMONDS
- 4tbsp MANGO CHUTNEY
- 2 1/2tsp MADRAS CURRY POWDER
- 1 1/2tsp WORCESTERSHIRE SAUCE
- FRESH CORIANDER
Put the chicken breasts into a large pan and cover with cold water. Bring to the boil, then turn down the heat and simmer gently for 15min or so, until the chicken is cooked through. This will prevent the chicken from going dry. Drain and leave to cool.
Meanwhile, place the sultanas in a bowl and pour boiling water over them. Let sit for 5-10 minutes to plump the up.
Toast the curry powder in a small frying pan, stirring until it smells fragrant (about 40sec). Empty into a large bowl and mix along the Dorset Strained Yoghurt, mayonnaise, mango chutney and Worcestershire sauce, along with plenty of seasoning.
Tear the cooled chicken into bite-sized pieces and add to the yoghurt mixture, along with most of the flaked almonds, the drained sultanas and chopped coriander. Stir well and serve with a garnish of flaked almonds and coriander.