Spice Pots Korma Coronation Chicken
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.
Makes enough for 2 as a meal, or more as fillings
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 tablespoons of mayonnaise
1 tablespoon mango chutney
1 teaspoon Korma Spice Pot
Sultanas or little pieces of dried apricots (optional)
Put the stock (or water and stock cube), ginger and garlic in a pan along with the uncooked chicken breasts. Bring to the boil, turn the heat down and simmer very gently for about 10 mins, with the lid partially on. After 10 minutes, turn off the heat and just leave the chicken sitting in there to cook a bit more for another 10/15 minutes. Then chop the chicken into little bite size pieces.
Skip the above steps if you already have some cooked chicken.
Mix together the mayonnaise, mango chutney, the korma spice and sultanas (if using) and add the chicken.
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.