Ingredients
- 4 Chicken Breasts
- 4 cups of vegetable or Chicken Stock (this is used to cook the chicken in the pressure cooker)
- 1/2 Mango chopped into small pieces
- 8 Tbsp Koko Coconut Yogurt
- 4 Tbsp Homemade Mayo (Here’s a link to the recipe I use )
- 4 Heaped Tsp Curry Powder
- 2-3 Tbsp Chopped Fresh Chives
- 4 Tbsp Flaked Almonds
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Method
Start by cooking the Chicken. Place the 4 breasts in an Instant Pot pressure cooker. Pour 4 cups of stock on top (about 1 litre). Put the lid and set the vent to closed position. Set the cooker on high for 10 minutes. Bear in mind it will take about 10 minutes to get to the cooking temperature up. Once the timer goes off, open the valve immediately to release the steam and remove the breasts. Place them on a plate to cool down. If you don’t have a pressure cooker you can wrap the breasts in foil and cook in the oven for about 20-25 minutes or until cooked through.
To make the mayo follow the link in the ingredients list. It’s simple to make, but one tip is to use cold light olive oil (virgin olive oil gives a more bitter taste). I put mine in the freezer to speed up the process. You can halve the ingredients in the mayo recipe and you will still have some left over!
Peel half the mango and slice off pieces and then chop into smallish bits. Place in a large bowl.
Shred the chicken and place in with the mango.
Chop the chives and mix them in with the chicken and mango.
In a separate bowl mix together 8 tbsp of koko yogurt, 4 tbsp homemade mayo and 4 heaped tsp of curry powder. Now pour over the mango and chicken and mix together well. Sprinkle over 4 tbsp of sliced almonds.
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