Cold Curried Chicken with Chutney, Raisins and Toasted Almonds

What you need

• 600 g (1 lb 5 oz) boneless skinless chicken breasts
• 1 leaf bay leaf
• 4 black peppercorns
• 30 g (1/4 cup) flaked almonds
• 1 tsp neutral oil
• 1 1/2 tbsp medium curry powder
• 1 tsp fresh ginger, finely grated
• 150 g (2/3 cup) mayonnaise
• 100 g (scant 1/2 cup) plain Greek yogurt
• 3 tbsp mango chutney, large pieces chopped
• 1 tsp Worcestershire sauce
• 40 g (1/4 cup) raisins
• 1 bunch chives, small, snipped
• 100 g (3 1/2 oz) mixed salad leaves, for serving
• salt, to taste

Method

Restated from the original video

1. 1

   Put the chicken in a saucepan with the bay leaf, peppercorns and 1 tsp salt. Add cold water to cover by 2 cm (3/4 in).

2. 2

   Bring to a bare simmer over medium heat, then lower the heat, cover and cook gently until the chicken reaches 74 °C (165 °F) inside with no pink, 15-20 min.

3. 3

   Lift the chicken onto a plate and cool for 30 min.

4. 4

   Toast the almonds in a dry frying pan over medium heat until light golden, 2-3 min. Tip them out.

5. 5

   In the same pan over medium-low heat, warm the oil, then stir in the curry powder and ginger. Cook for 1 min, until fragrant, and scrape into a large bowl to cool.

6. 6

   Add the mayonnaise, yogurt, chutney and Worcestershire sauce to the spices and mix well. Season with salt.

7. 7

   Cut the cooled chicken into 1-2 cm (1/2 in) cubes and fold into the dressing along with the raisins.

8. 8

   Cover and chill for at least 30 min.

9. 9

   Stir in most of the chives. Spoon the chicken over the salad leaves and top with the almonds and remaining chives.

Imported from colyfordbutchers.co.uk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.