Name: Curried Chicken With Fresh Mango & Toasted Cashews
Total time: 40 min
Yield: 4
Ingredients: For the sauce; 3 tbsp curry powder; 2 tbsp honey; 3 tbsp white wine; 4 tbsp mango chutney; 225ml/8fl oz mayonnaise; 100ml/4fl oz double cream; 4 cooked chicken breasts (around 650g/1lb 7oz); For the mixed grain salad; 225g/8oz mixed bulgur wheat and red and white quinoa; ½ sweet red pepper; ½ orange pepper; ½ yellow pepper; 60g/2½oz sweetcorn; 60g/2½oz peas; ½ courgette; For the dressing; 2 tbsp red wine vinegar; 6 tbsp olive oil; 1 tsp wholegrain mustard; 1 tsp honey; 1 tbsp finely chopped parsley; Salt and pepper, to taste; For the garnish; 50g/2oz raw cashews; 1 perfectly ripe mango, peeled and stone removed; 1 small avocado, peeled and stone removed; 2 tsp fresh lemon juice; Handful of cress or micro-greens; Handful of edible flowers, such as nasturtiums

VMG Recipes