A great exotic recipe to use up leftover chicken that's easy to make and delicious to eat!
Put the chicken breasts in a large pan. Add the Knorr stock pot, cinnamon, peppercorns, the bay leaf and half of the ginger and fill with cold water until the chicken breasts are covered. Cover with a lid and bring to a simmer. Cook gently for about 30 minutes or until the chicken is cooked. Cut into a thick portion and check that it is cooked through, with no pink showing.
Take out of the pan and set aside to cool, then chop the chicken into bite-sized pieces.
Put the mango chutney and apricots into a large bowl.
Toast the curry powder in a dry frying pan until fragrant, then finely chop the remaining ginger and add to the pan to cook it for a minute.
Stir the curry spice and ginger mix into the bowl, followed by the mayonnaise and yogurt.
Once the chicken is cold, fold it through the dressing and serve.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.