This is a new take on an old favourite – and it's a tasty meal that can be prepared well in advance for summer guests. Thanks to Peter and Julie for the recipe!
1 onion, sliced
3tbsp curry paste (eg Patak's Tikka Paste)
250g Greek yoghurt
3tbsp mango chutney (not easy to source in France so I substituted it with apricot jam and a splash of red wine vinegar. Seems to work.)
1kg cooked chicken, cooled and stripped
2 sticks celery chopped
75g dried apricots, chopped
Large handful of coriander, roughly chopped
4 Spring onions, finely sliced to garnish
25g almonds, toasted for dressing.
- Fry the onion until softened, then add the curry paste and fry together for 2/3 minutes.
2. Transfer to a bowl, allow to cool slightly and then stir in the yoghurt, mayonnaise, chutney, chicken, celery and apricots (keep a few back for garnish)
3. Season to taste then serve scattered with coriander, spring onion, apricots and toasted almonds