• 4 tablespoons extra virgin olive oil
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon mild or hot curry powder
  • 4 tablespoons mango chutney
  • ½ cup dried apricots, sliced
  • 1 cup mayonnaise
  • 1 tablespoon Worcestershire sauce
  • 4 chicken breasts, thinly sliced
  • Salt and freshly ground black pepper, to taste
  • 1 mango, thinly sliced
  • 1 packet salad leaves
  • ½ cucumber, cut into ribbons
  • 100g flaked almonds, toasted
  • 1 fresh lime, halved to serve
  • ½ cup fresh coriander, chopped


  1. In a small frying pan, heat the oil and sauté the ginger and curry powder, stirring until fragrant, for about a minute. Spoon into a mixing bowl and add the chutney, apricots, mayonnaise, and Worcestershire sauce.
  2. Brush the chicken with a little oil and season well. Lightly fry until golden and cooked.
  3. Add the chicken to the chutney mixture and mix well to combine.
  4. Serve the chicken with the mango, salad leaves, cucumber, almonds, lime and sprinkle with the coriander.