Spice Pots Korma Coronation Chicken
Prep Time: 10 minutes
Cooking time: 25 minutes
This is very, very easy and completely delicious.
Serve with salads for a light meal or starter or use as a sandwich or baked potato filling. In this recipe, the chicken has been poached in stock, ginger and garlic but would be even easier if you had some leftover chicken in the fridge.
1 litre chicken stock (or 1 litre of water and a stock cube)
1 clove of garlic, roughly chopped
5cm piece of ginger, un-peeled and roughly chopped
2 chicken breasts (or about 300g chicken)
3 tbsp of mayonnaise
1 tbsp mango chutney
1 tsp Korma Spice Pot
Sultanas or diced dried apricots (optional)
*NOTE - Use up the stock: if you have poached the chicken in stock as suggested above, strain the stock and then use to make a lovely, warming Asian broth with noodles. Just add sweetcorn and mushrooms (or whatever you have), a chopped chilli, a bit of soy sauce, some noodles and a handful of basil at the end. Add any chicken leftovers to this too. My kids love this.
Skip steps 1-4 if you already have some