A dish specially invented for the Queen’s Coronation in 1953. This modern version uses fresh mango and mango chutney instead of the apricots used in the original recipe.
1 large frim ripe mango
1kg chicken breast, cooked, skinned and cut into 12mm strips
1 – 1,5 tsp mild curry powder
1 tbls mango chutney
1 tsp lemon juice
Saltand ground black pepper
100g cashew nuts, toasted
Preparation time : 20 minutes
Author : Prue Leith
Cookbook : Quick and easy (Confident Cooking)
1. Remove the skin from the mango. Chop the flesh of either side of the stone, and slice into strips.
2. Put half of the mango strips, sultanas, and the chicken in a large bowl.
3. Mix the mayonnaise with the curry powder chutney and lemon juice. Season. Pour over the chicken mixture and toss gently. Add half the nuts and mix in well.
4. Transfer to a serving dish and garnish with the remaining mango strips and cashew nuts.
Tip : If you chop the mango and the chicken into smaller pieces this makes a delicious, moist sandwich filling for a packed lunch.Serve with a rice salad or arranged on a bed of crispy green salad. Enjoy your meal!