6 skinless chicken breasts from Lagan Farm butchers
6tsp mild or medium curry powder
6 tbsp olive oil
6 tbsp mango chutney
1 cucomber – sliced into sticks
150g bag of watercress
8 tbsp toasted flaked almonds
- Toss the chicken breasts with the curry powder and 3tbsp 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. In a large bowl toss with the cucmber, watercress, chicken and most of the flaked almonds.
- Serve in a large serving bowl and scatter the rest of the almonds on top/
- Delicious with fresh green leaves and some crusty bread on the side!
Orchard Park Café tip….
If you want to make this recipe more creamy, add 6 tbsp of natural yoghurt with the curry powder and use to coat the chicken breasts, then cook as above.