INGREDIENTS:
1 medium Onion, peeled and chopped
2 Tbsp Coconut Oil
30ml Water
2 Tbsp Mild Curry Powder
4 Tbsp Mango Chutney
1 tsp Tomato Purée
250ml Mayonnaise
250ml Greek Yoghurt
1 Cooked Chicken, Shredded
DIRECTIONS:
Sauté the onion in the oil without colouring - approx. 10 minutes.
Add water and boil to reduce by half.
Add the mango chutney and tomato purée. Cook over a low heat for 5-8 minutes, stirring occasionally. Allow to cool.
Combine the curry sauce with the mayonnaise and yoghurt. Use enough sauce to coat the chicken generously.
Serve with salad leaves and garnish with herbs, grapes, and / or almonds.
(Adapted from a recipe in the Avoca Salads Cookbook. Find more on their website; https://www.avoca.com/en/recipe)