For those of you who are conscientious about eating healthy, here is a variation on the classic British dish, Coronation Chicken, without the masses of mayonnaise. It's even more delicious than the original and far better for you all round. With crunch and sumptuous flavours of the orient and the juicy peppery taste of watercress, it's ever so quick and easy and you are going to love this as much as I do.
If you can't get mango chutney you could make mine - find the recipe HERE, or use fresh mango slices and a chutney of your choice, something like Apricot Chutney or Autumn Chutney.
Ingredients: - Serves 2
2 skinless chicken breasts
5ml mild curry powder
50ml olive oil
30ml mango chutney
zest and juice of half a lemon
half a cucumber, peeled, seeds removed and cut into 2 inch sticks
2 handfuls of watercress
toasted almond flakes to garnish
Method:
Toss the chicken breasts with 10-15ml olive oil and the curry powder to coat evenly, then leave to marinate for 10-15 minutes.
Meanwhile, prepare the salad: Reserving 10-15ml olive oil to cook the chicken, mix the remaining oil with the chutney, lemon zest and juice. Put the cucumber sticks and watercress in a salad bowl and dress with the chutney mixture, tossing to distribute the dressing.
Heat a frying pan with the reserved oil and cook the chicken for 5-6 minutes, turning over halfway through the cooking. When done the chicken should be just cooked through but still succulent. Cut the chicken breasts into 1/2 cm slices and allow to cool slightly before tossing through the salad.
Serve, garnished with toasted almond flakes.
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