Anne says; I love to use citrus ingredients in savoury dishes and the lemon in this dish adds a nice zing to the salad.
- 275ml/ 1/2 pint chicken stock
- finely grated ring and juice of 1 large lemon
- 4 boneless, skinless chicken breasts
- 2 tbsp vegetable oil
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- 1 tbsp tomato puree
- 3 tbsp lime marmalade
- 6 tbsp mayonaise
- 200g/ 7oz fromage frais/ creme fraiche
- 1 tbsp curry powder
- toasted pine nuts and salad leaves, to garnish
Place the stock in a large saucepan and bring to the boil. Add the chicken, cover and simmer for 20-25 minutes until the chicken is tender and cooked through. Drain, reserving 150ml/ 1/4 pt of the liquid. When the chicken is cool, cut it into bite-sized pieces.
Heat the oil in a frying pan and gently fry the onion and garlic for 3 minutes, stirring. Add the curry powder and tomato puree and cook for 1 minute, stirring. Add the marmalade and reserved stock and simmer for about 5 minutes until reduced by about a third. Transfer to a large bowl and leave to stand.
When the stock mixture is cool, stir in the lemon rind, mayonnaise, fromage frais/ creme fraiche and chicken. Season to taste and chill well before serving. Garnish with the pine nuts and salad leaves and serve.