The Belfast born Irish chef Eamonn Ó'Cathain brings a massive selection of recipes from The Afternoon Show to RTÉ Food. From Stir-Fried Broccoli With Cashew ...
1 breast of chicken for two people or leftover roast chicken
50 g flaked almonds
60 ml natural yoghurt
160 ml home-made mayonnaise or shop-bought
1 large tablespoon of curry paste
1 tblsp mango chutney
75 g jumbo raisins
75 g dried apricots
1 bunch of scallions
bag of mixed leaves
salt, black pepper
2 garlic cloves
1 cinnamon stick
Poach the breasts of chicken first in a gently simmering water flavoured with bay leaves, cloves, crushed garlic and cinnamon bark. If using left-over chicken, remove all# the flesh and chop roughly.
Grill the almonds until golden brown and place to one side.
Mix the mayonnaise and the yoghurt together first and then add the curry paste and the mango chutney.
Add the raisins, half of the scallions chopped, the apricots sliced and half the almonds.
Slice the chicken into medallions and add to this sauce. Cover and place in the fridge to chill until needed.Serve on top of mixed leaves; sprinkle the remaining scallions and almonds on top and finally chopped coriander.