• 1 tsp vegetable oil
  • 600 g chicken breast fillets, diced
  • 1 small onion, finely chopped
  • 2 -3 tbsp madras curry paste
  • 1 clove garlic, crushed
  • 100 ml hot chicken stock
  • 2 tbsp mango chutney
  • 4 tbsp reduced fat crème frâiche
  • 4 tbsp reduced fat mayonnaise
  • 28 g coriander leaves, torn
  • 2 baby gem lettuce hearts, leaves washed
  • 2 tsp desiccated coconut, toasted to garnish
  • 1 tbsp flaked almonds, toasted to garnish
  • 1 lime, cut into wedges, to garnish


  1. 1

    Heat the oil and cook the chicken pieces with the onion for a few minutes. Add the curry paste. Cook for 2 minutes. Add the garlic and stir well. Pour in the stock and cook the chicken for 10 -15 minutes until the chicken is cooked and no pink remains.

  2. 2

    Remove the cooked chicken from the pan and allow to cool, reduce the cooking juices in the pan for 5 –10 minutes until thickened. Remove the sauce from the heat and cool completely.

  3. 3

    Stir the chutney into the cooled reduced sauce and then add the crème fraiche and mayonnaise. Fold into the chicken with the coriander leaves.

  4. 4

    Arrange the baby gem lettuce leaves on a plate and spoon the chicken in each leaf. Scatter with coconut and flaked almonds over the chicken and serve garnished with lime wedges.

Nutritional Details

Each serving provides
  • Energy 1805kj 431kcal 22%
  • Fat 18.6g 27%
  • Saturates 5.2g 26%
  • Sugars 10.7g 12%
  • Salt 1.3g 22%

% of the Reference Intakes

Typical values per 100g: Energy 565kj/135kcal

Each serving provides

13.7g carbohydrate 4.0g fibre 50.4g protein

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