It's Day 27 of the Norwich City 30 day challenge and today's task is all about cooking a recipe from Delia's Online website.
|Medium cooked chicken, or 450g leftover cooked chicken|
|0.5 tablespoon Madras curry paste|
|40 g whole blanched almonds|
|65 ml mayonnaise (or see related recipe below for home-made)|
|40 ml natural yoghurt|
|1 tablespoon mango chutney, with any bits of mango finely chopped|
|40 g raisins|
|40 g dried ready-to-eat apricots, quartered|
|3 spring onions, sliced thinly, including the green parts|
|75 g baby leaf salad|
|1 dessertspoon fresh coriander leaves, to garnish|
|Salt and freshly milled black pepper|
Spread the almonds out on a baking sheet and toast in the oven for 8 minutes, using a timer.
Let them cool for a couple of minutes, then roughly chop them. You can also watch how to do this in our Cookery School Video on the right. Now, if using a whole chicken, strip all the meat from it, discarding the skin and bones. Cut the chicken into bite-sized pieces and place them in a mixing bowl. Then, in a small bowl, mix the mayonnaise and yoghurt with the curry paste and mango chutney, then pour this sauce over the chicken.
Next, add the raisins, apricots, about three-quarters of the salad onions and about two-thirds of the almonds. Mix everything together thoroughly, taste and season, then cover and chill till needed. When you are ready to serve, place the salad leaves in the base of a serving dish and spoon the chicken over the top, heaping it up to give it some height. Then scatter the reserved salad onions and almonds and the coriander leaves over the top.
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