This is a slightly different take on Coronation Chicken. It is easier and lighter without compromising on flavour! It is a lightly curried, creamy chicken dish which is served cold and goes beautifully with a crisp fresh salad.
In a non-stick frying pan, cook together four thinly sliced skinless chicken breasts together with 1/4 cup of chicken stock, half a chopped onion, a teaspoon of turmeric powder, 3 bay leaves and some freshly chopped parsley. The chicken should absorb most of the chicken stock. Allow the chicken to cool once it is cooked through.
Next, you need to make the dressing: mix together half a cup of Greek yoghurt, half a cup of tangy mayonnaise, 2 tablespoons of curry powder (to taste), some dill tips, 1 tablespoon of smooth apricot jam and half a tablespoon of honey.
Grill a few slivered almonds, and throw them in with the chicken together with some chopped chives. Pour the dressing over the chicken. Pop it all in the fridge to chill through for a few hours.
Serve with a crisp salad, rice or cous cous. I have served mine here with a delicious salad with pomegranate seeds and red seedless grapes.
