This is another great way to use what’s left from the Sunday roast or chicken soup. We always have plenty of meat left, because it’s cooked for the carnivores in my family, my husband mainly, as Bobcat seems to have an aversion to meat, like me. This is a healthy version of the good old coronation chicken, but still spicy and tasty. Perfect light meal for Monday lunch or dinner. Really easy and quick. The recipe below serves 2-3 adults and takes around 20 minutes to prepare it.
250-400g whatever chicken meat you have left with
100g fresh watercress, washed and dried
1/2 cucumber halved and thinly sliced
1/2 lemon’s juice
2 tsp of medium curry powder
100ml greek yogurt
3 tbs olive oil
2 tbsp of mango chutney
50g toasted almond flakes
Cut the chicken into small pieces, whatever shape and size you prefer, you can even flake the meat. Heat the olive oil in a pan or wok and add the chicken pieces. Fry them for 5 minutes. Meanwhile, add the curry powder to the yogurt and mix them well. Add the mixture to the chicken and simmer for another 5 minutes. Set it aside. Place the watercress into a big salad bowl, drizzle generously with lemon juice. Add the chicken, the cucumber, the chutney and the almond flakes and combine your salad. Add a hint of freshly grounded black pepper and serve it immediately.