Lynn Kurtovich's Coronation Chicken
1 tsp olive oil
1 onion finely chopped
1 Tbsp mild curry paste
1 tsp tomato paste
80ml red wine
1 Tbsp mango chutney
1-2 Tbsp chopped coriander – plus extra for garnishing
300ml light sour cream
150ml low-fat yoghurt
2 Tbsp Eta Lite & Free Mayonnaise
2 tsp sugar
2 Tbsp toasted almonds
Lettuce leaves to serve
Place Tegel Lean & Lite chicken breasts in a roasting pan, cover with foil, and bake in a moderate oven for around 40 minutes or until cooked. Pour off any liquid and allow it to cool completely before refrigerating.
To make the dressing heat the oil in a small pan, add the onion and cook until tender. Stir in the curry paste, tomato paste, wine and chutney and mix in the sugar. Cook for 1-2 minutes then set aside to cool.
Combine the sour cream, yoghurt, mayonnaise and curry sauce, then fold in the chopped coriander. Chill till required.
To assemble the dish shred the chicken and place in a bowl. Spoon over the dressing and toss to coat the chicken. Spoon into lettuce cups or serve on a bed of sliced lettuce. Top with chopped coriander and sliced almonds.
Cook's Tips: Use in a flat bread wrap with sliced lettuce and sprouts or pile into a baguette with lots of lovely crunchy salad leaves.
