16 October 2014,16:26 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Heat the oil in a frying pan. Add the cashew nuts and almonds and fry for 5 minutes until golden. Remove with a slotted spoon and drain on kitchen paper.
  • Add the onion to the pan and fry gently for 10 minutes until soft and golden. Stir in the curry paste and cook for a further minute. Transfer to a bowl and cool.
  • Stir the mayonnaise, yogurt and mango chutney into the onion and mix well. Add the chicken strips to the dressing. Toss well to coat. Season with salt and pepper.
  • Place the salad leaves in a shallow serving bowl, Add the curried chicken and mango slices to the bowl and toss gently into the salad leaves. Scatter over the fried nuts and serve garnished with the coriander leaves.


  • 2 tablespoon sesame oil
  • 2 tablespoon cashew nuts
  • 2 tablespoon whole blanched almonds
  • 2 onion, chopped
  • 2 tablespoon mild curry paste
  • 5 tablespoon mayonnaise
  • 5 tablespoon natural yogurt
  • 2 tablespoon mango chutney
  • 500 grams boneless cooked chicken, torn into large strips
  • 150 grams watercress, spinach and rocket salad
  • 2 small mango, peeled, stoned and sliced
  • Salt and pepper
  • Fresh coriander leaves, to garnish

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