Makes 6 portions
For poaching the chicken;
2 lb boneless, skinless chicken breasts
1 medium onion, peeled and sliced
4 ribs celery, rough chopped
6 cups cold water
1 bay leaf
For the sauce;
1 cup mayonnaise
½ cup Greek yoghurt or sour cream
¼ cup double cream
1 Tbs curry paste (or to taste)
¼ cup diced red pepper
¼ cup diced red onion
½ cup diced ripe mango
¼ cup diced fresh pineapple
¼ cup diced tinned apricot halves
1 tsp sugar
juice of 1 lime
salt and pepper to taste
For the rice;
2 cups basmati rice
1 Tbs olive oil
4 cups reserved broth (from poaching the chicken)
1 bunch spring onion, finely chopped
1 cup toasted sliced almonds
1 cup diced red peppers
salt and pepper to taste
Place the chicken, onion, celery, bayleaf and water in a large pan and poach the chicken until fully cooked. Remove the chicken to cool, reserve the poaching liquid.
In a large bowl combine all of the sauce ingredients and mix well. Cut the chicken into bite size pieces and fold into the sauce mix. Spoon into a large serving bowl.
In a large pan over a high heat, add the olive oil and the rice and stir until the rice is coated with the oil. Add the chicken stock, stir, bring to a boil. Cover with a lid and reduce to a simmer. Cook for about 18 minutes. Remove the rice to a large bowl to cool. Stir in the spring onions, red pepper. Season with salt and pepper and garnish with the almonds before serving.
