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What you'll need

Serves 4

  • 4 cooked chicken breasts, skins removed
  • 15g light butter
  • 1 onion, chopped
  • 2 tablespoons Mild Curry Paste
  • 2 tablespoons tomato puree
  • 1 handful of raisins
  • 75ml red wine
  • juice of half a lemon
  • 4 tablespoons mango chutney
  • 200ml low fat mayonnaise
  • 200ml low fat greek yogurt

The easy bit

  1. In a small pan heat the butter and add the onion and cook for 3-4 minutes until softened.
  2. Add curry paste, tomato puree, wine, mango chutney and lemon juice and simmer uncovered for 5 minutes until the sauce is reduced to a chutney consistency.
  3. In a bowl mix together the raisins, mayonnaise and yoghurt, adding salt and pepper to taste.
  4. Combine the two mixtures together and add the diced chicken breasts.
  5. Serve with either wilted spinach or a green salad.
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