MANGO CHICKEN with ROASTED CASHEW NUTS and FRESH CORIANDER

Serves 8



20 ml Vegetable oil

6 chicken breasts

1 cup chicken stock

...
3 mangos

3/4 cup mayonnaise

3/4 cup Greek yoghurt

1 desertspoon Rajah medium curry powder

1 tablespoon apricot jam

100 grams roasted cashew nuts

fresh coriander



Heat the oil and seal chicken breasts quickly on both sides - do not brown.

Add chicken stock, cover and poach gently for 20 minutes or until cooked.

Peel mangos, cut flesh off each side of pip. Cut some of this flesh into strips and reserve for decoration. Put the balance of the mango flesh into a food processor and blend with the rest of the ingredients reserving 1/2 of the cashew nuts for decoration. Add salt to taste.

When the chicken is cool cut each breast diagonally into 4 - 5 pieces and cover with the sauce.

Refridgerate and if possible keep for a day or two in order for the flavours to develop.

Decorate with mango slices, cashew nuts and coriander.