- 1 Knorr Chicken Stock Pot
- 750 g chicken breast fillets
- 200 ml Greek-style natural yoghurt
- 200 ml Hellmann's Light Squeezy Mayonnaise
- 50 g ready-to-eat fresh apricots finely chopped
- 1 cinnamon stick
- 2 g bay leaf
- 5 tbsp good quality mango chutney
- 4 cm piece fresh ginger
- 2 tbsp good curry powder
- 5 black peppercorns
Put the chicken breasts in a large pan. Add the Knorr Stock Pot, cinnamon, peppercorns, the bay leaf and half of the ginger and fill with cold water to cover the chicken breasts. Cover with a lid and bring to a simmer. Cook gently for about 30 minutes or until the chicken is cooked.
Take out of the pan and set aside to cool, then chop the meat in bite-sized pieces while lukewarm.
Finely chop the rest of the ginger. Put the mango chutney and apricots into a large bowl.
Toast the curry powder in a dry frying pan until fragrant, then add the chopped ginger to cook it for a minute.
Stir the curry spice and ginger mix into the bowl, followed by the mayonnaise and yoghurt.
Once the chicken is cold, fold it through the dressing and serve.
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||462.91 kcal|
|Protein (g)||28.24 g|
|Sugar (g)||13.32 g|
|Fat (g)||30.42 g|
|Fibre (g)||2.15 g|
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