Ingredients

The following ingredients have 4 Servings
  • 4 skinless chicken breasts
  • 2 tbsp coriander seeds
  • 1 cinnamon stick
  • 1 tsp black peppercorns
  • 30g ginger, sliced
  • 250g mayonnaise
  • 100g Greek yogurt
  • 2 tbsp medium curry powder
  • 65g mango chutney
  • 2 celery sticks, diced
  • a pinch of cayenne pepper
  • 1 tsp lemon juice
  • 80g sultanas
  • 3 tbsp chopped coriander

Instruction

  • Place the chicken breasts in a large saucepan and cover with cold water. Add the coriander seeds, cinnamon stick, black peppercorns and sliced ginger. Bring to the boil and simmer for 15-20 minutes until the chicken is cooked. Drain and leave to cool completely.
  • In a large bowl, mix together the remaining ingredients, except the chopped coriander. Season to taste and add more lemon juice if needed.
  • Shred the chicken with two forks and add to the bowl, along with the coriander. Mix, ensuring everything is well coated.
  • Serve between 2 doorstops of bread with some watercress and crisps on the side, or on a jacket potato.