Coronation chicken

Serves 4-6

Preparation time: 20 min

Cooking time: about 15 min

6 chicken breast fillets

salt and freshly ground black pepper

30 ml (2 T) olive oil

1-2 fresh or dried bay leaves

1 small onion, finely chopped

2 cloves garlic, finely chopped

20 ml (4 t) mild curry powder

1 ml (¼ t) ground cumin

5 ml (1 t) paprika

10 ml (2 t) finely chopped fresh ginger

250 g soft dried apricots

2 stalks celery, finely chopped

250 ml (1 c) mayonnaise

250 ml (1 c) plain yoghurt

extra chopped celery

roughly chopped fresh coriander

Preheat the oven to 180 °C and put the chicken breasts in a large ovenproof dish.

Season with salt and pepper and drizzle with a little olive oil.

Put the bay leaf/leaves on top of the chicken and bake for about 15 minutes or until done.

Don’t overcook or the chicken will be dry.

Heat the remaining oil and fry the onion and garlic until soft.

Add the curry powder, cumin, paprika and ginger and stir-fry for another 5 minutes.

Remove from the heat and add the apricots, celery, mayonnaise and yoghurt and season with salt and pepper if necessary.

Cut the chicken into bite-size pieces and mix with the mayonnaise sauce.

Garnish with extra celery and coriander.

Serve with cooked pasta or use as a sandwich filling.

Alternatively pack lettuce leaves into the lunchbox and serve as a salad.

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