This recipe is an old favourite for me, and is really useful as a meal to prepare the day before a meal. You can cook the chicken and prepare the sauce the day before serving, and then you just combine the two at the last minute. It is served cool so it is great as a summer meal for a picnic or a buffet type lunch served with salads.
: About 30 minutes, plus time for the chicken to cool
: 1 and 1/4 hours
: About 6 servings, depending on accompaniments
1 large chicken
2 medium onions
2 bay leaves
20ml medium curry powder
100ml stock (left from cooking the chicken)
45ml fruit chutney
15ml tomato puree
30ml fresh lemon juice
10ml lemon zest
100ml natural yoghurt
15g fresh coriander or parsley or salad ingredients, for garnishing
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