Ingredients:

  • 4 medium boneless, skinless Chicken Breasts (approx. 600g / 1.3 lbs total)
  • 1 Bay Leaf
  • 1/2 tsp Salt (2.5g)
  • Water, to cover
  • 150g Fat-Free Greek Yogurt (or Plain 0% Fat Yogurt)
  • 2 tbsp Mango Chutney (approx. 30g / 1 oz)
  • 1 tbsp Dried Apricots, finely chopped (approx. 15g / 0.5 oz)
  • 1 tbsp Medium Curry Powder
  • 1 tsp Ground Ginger (2.5g)
  • 1/2 tsp Ground Turmeric (1.25g)
  • 1/2 tsp Smoked Paprika
  • Juice of 1/2 Lemon (approx. 2 tbsp / 30ml)
  • 1 tsp Worcestershire Sauce
  • Salt and freshly ground Black Pepper, to taste
  • 2 Spring Onions, finely sliced
  • A small handful of Fresh Coriander, roughly chopped
  • 1 level tbsp Toasted Flaked Almonds (optional garnish)

Instructions:

  1. Place chicken breasts in a saucepan, cover with water, add bay leaf and salt. Bring to a gentle simmer and cook for 15–20 minutes, until cooked through (internal temperature 165°F/74°C). Drain and allow to cool slightly.
  2. Once cool enough to handle, shred the chicken coarsely using two forks or your fingers. Place the shredded chicken into a large mixing bowl.
  3. In a separate small bowl, combine the fat-free Greek yogurt, mango chutney, chopped apricots, curry powder, ginger, turmeric, smoked paprika, lemon juice, and Worcestershire sauce (if using). Whisk until completely smooth.
  4. Season the dressing generously with salt and pepper. Give it a taste—it should be tangy, sweet, and spicy.
  5. Pour the dressing over the shredded chicken. Fold gently until every piece of chicken is coated beautifully. Avoid over-mixing.
  6. Stir in the sliced spring onions and most of the fresh coriander. For the best flavour penetration, cover and chill in the fridge for at least 30 minutes before serving.
  7. Garnish with the remaining fresh coriander and toasted flaked almonds just before serving.