SPICED CHICKEN

 Assemble these supplies:

• 1 x 100 g (4 oz) boned chicken breast, skinned
• 2 teaspoons oil
• 1/2 teaspoon curry powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon turmeric
• Salt
• Freshly ground black pepper
• 85 ml (3 fl oz ) stock
• 75 g (3 oz ) piece cauliflower, cut into tiny florets
• 2 tablespoons mayonnaise
• 2 teaspoons mango chutney
• 1/2 small green pepper, cored, seeded and diced
• 1/2 small red pepper, cored, seeded and diced
• 25 g (1 oz) salted cashew nuts

Preparation time: 10 minutes
cooking time: 15 minutes

Steps in preparation:   

1. Cut the chicken into small cubes. Heat the oil in a pan and lightly fry the chicken. Add the curry powder, garam masala, turmeric, salt and pepper to the pan and cook for 2 minutes.
2. Add the stock to the pan and bring to the boil. Cover the pan and cook for about 10 minutes.
3. Transfer the chicken and juices to a bowl. Add the cauliflower, mix well and leave to go cold. El
4. When cold add the mayonnaise, mango chutney and most of the red and green pepper. Mix well.
5. Place the salad on a small oval serving dish or in a bowl. Arrange the cashew nuts along the centre of the chicken. Mix the remaining red and green peppers together and sprinkle them on each side of the cashew nuts.

The chicken and cauliflower can be prepared up to 1 day in advance, if covered and chilled.