Ingredients:

  • 2 large chicken breasts (about 1 lb / 450 g), boneless and skinless
  • 4 cups (1 liter) water
  • 1 onion, quartered
  • 2 celery stalks, chopped
  • 2 cloves garlic, smashed
  • 1/2 cup (120 ml) yogurt (preferably Greek)
  • 1/2 cup (120 ml) mayonnaise
  • 2 tablespoons curry powder
  • 2 tablespoons mango chutney
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste
  • Fresh coriander/cilantro, chopped for garnish
  • Sliced almonds (optional) for garnish
  • Golden raisins (optional) for garnish

Instructions:

  1. In a medium saucepan, combine water, onion, celery, and garlic. Bring to a boil.
  2. Add chicken breasts, reduce to a simmer, and cook for 25-30 minutes until fully cooked (165°F/75°C).
  3. Remove and cool before shredding or dicing.
  4. In a mixing bowl, whisk together yogurt, mayonnaise, curry powder, mango chutney, and lemon juice. Season with salt and pepper to taste.
  5. Gently fold in the cooked chicken into the sauce until well coated. Cover and chill in the refrigerator for 30 minutes.
  6. Garnish with fresh coriander, sliced almonds, and golden raisins, if using. Serve chilled or at room temperature.