Ingredients:
- Lettuce
- 75 ml Curd
- 75 gm Kishmish
- 150 ml Mayonnaise
- 1 tbsp Curry Paste
- 2 tbsp Mango chutney
- 1 tbsp Coriander leaves
- 900 gm cooked Chicken
- 75 gm Almonds, blanched
- Salt and Black Pepper powder
- 75 gm dried Apricots, quartered
- 1 bunch Spring Onions, sliced thinly
Preparation:
- Pre-heat the oven to gas mark 4, 350° F or 180° C
- Spread the almonds out on a baking sheet and toast in the oven for 8
minutes. - Let them cool for a couple of minutes, then roughly chop them.
- Now strip all the meat from the chickens, discarding the skin and bones,
and cut it into bite-sized pieces and place them in a mixing bowl. - In a small bowl, mix the mayonnaise and curd with the curry paste and
mango chutney, then pour this sauce over the chicken. - Now add kishmish, apricots, about three-quarters of the salad onions and
about two-thirds of the almmonds. Mix everything together thoroughly, taste
and season, then cover and chill till needed. - Place the lettuce in the base of a serving dish and spoon the chicken
over the top. Garnish with the reserved salad onions and almonds and the
coriander leave.
Tip: Chill chicken for 1 hour after coating it. The coating will stick better when cooking.
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