|Chicken||1 3⁄4 Kilogram|
|Sunflower oil||1 Tablespoon|
|Curry powder||4 Teaspoon|
|Mango chutney||3 Tablespoon|
|Tomato puree||1 Tablespoon|
|Lemon||1 , juiced (3 Tablespoon)|
|Natural yogurt||150 Milliliter|
|Mango||1 , peeled, stoned and sliced|
|Coriander leaves||15 Gram|
|Lettuce leaves||4 (For Serving)|
|Chicory leaves||8 (For Serving)|
|Cucumber slices||8 (For Serving)|
1. Put the chicken in a large deep pan so that it fits fairly snugly. Pour in enough water to just cover it, then add the bay leaf. Roughly chop 1 onion and add to the water. Bring to the boil, cover, then reduce the heat and simmer for 1 1/4- 1 1/2 hrs until the chicken's juices run clear when pierced with a knife. Remove the pan from the heat and allow to cool. Strain the stock, reserving 150ml.
2. Finely chop the remaining onion. Heat the oil in a frying pan, then fry the onion for 3-4 mins. Sprinkle over the curry powder and cook, stirring, for 30 secs. Pour in the 150ml stock, then stir in the chutney, tomato puree and lemon juice. Simmer for 10 mins. Strain the juices and set aside until cold.
3. Stir the mayonnaise and yogurt into the cold liquid. Taste, add more lemon juice if necessary, and season with salt and pepper. Chill.
4. Skin the chicken and strip the meat into large pieces, discarding the bones. Before serving, stir the chicken into the sauce, then lightly stir in the mango and coriander. Serve on a bed of lettuce, chicory and cucumber.