- 2 skinless chicken breast
- 1 tsp mild or medium curry powder
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 tbsp mango chutney (we like Bay Tree)
- 1⁄2 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1⁄2 cucumber, sliced into sticks
- 50g bag watercress
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- 2 tbsp toasted flaked almond
Toss the chicken breasts with the curry powder and 1 tbsp of the oil. Heat a large non-stick pan and cook the chicken for 5-6 mins on each side until golden and cooked through, then cut into strips.
Whisk together the remaining oil and mango chutney with a good squeeze of lemon juice. Then, in a large bowl, toss with the cucumber, watercress, chicken and most of the flaked almonds. Divide between two bowls, scatter with the rest of the almonds, and enjoy with some crusty bread on the side.
If you’ve got time, toss the chicken in the curry spices and oil in the morning, then leave in the fridge for the day to marinate.
Make it creamy
Mix 2 tbsp natural yogurt with the curry powder, then use to coat the chicken breasts. Cook as above in 1 tbsp oil, then slice. Whisk 2 tbsp natural yogurt with the mango chutney and lemon juice. Toss with the chicken, watercress, 150g cooked, halved new potatoes and 3 sliced spring onions.