2Chicken Fillets, about 750 grs, cut in half lengthwise
1tablespoonAll-Spice Berries
1Bay Leaf
1Red Onion, halved
2clovesGarlic, halved
½Yellow Onion, finely diced
1fresh Scallion, white and green parts finely chopped
2tablespoonsCurry Powder
1tablespoonLemon juice
100mlMayonnaise
150mlLight Greek Yogurt
1tablespoonWhite Vinegar, mild
3tablespoonsMango Chutney
½Celery Stick, finely diced
1tablespoonfresh Oregan
2EVOO, Extra Virgin Olive Oil
½teaspoonSea Salt
½teaspoonfreshly ground Black Pepper
Instructions
Place the chicken, red onions, garlic, all-spice berries and the bay leaf in a large pot. Bring to boil and simmer for 15 minutes until chicken has been cooked. Check doneness by slicing the thickest part and meat is white and not pink. Take off the fire, let rest for 10 minutes and then cut into small bite size cubes. Refrigerate until ready to use.
In a medium saucepan add the oil on medium heat and sauté the yellow onions for 3-4 minutes. Add the curry powder and sauté for a further minute.
To prepare our dressing take a large bowl, add the mayo and the yogurt, the vinegar and add the chutney and the sautéed onions, then the lemon juice, the scallions and the celery, season with the salt and pepper and mix well to combine. Add the chicken cubes, garnish with the oregano leaves and serve next to Basmati rice.