- 1 pack Smart Price Chicken Breast Fillets, about 550g
- 8 Chosen by you Dried Apricots, roughly chopped
- 2 level tbsp Sharwood’s Korma Paste
- 2 level tsp tomato purée
- 1 tbsp lemon juice
- 300g long grain rice
- 125ml Chosen by you Light Mayonnaise
- 75ml Chosen by you Fat Free Greek Style Yogurt
- 1/2 x 415g can Del Monte Peach Slices in Juice, drained
- 1/4 cucumber, diced
- 2 spring onions, sliced
Put the chicken in a pan with enough cold water to cover. Bring to the boil and simmer gently, partially covered, for 20 minutes. Drain off 100ml of the cooking liquid and put aside. Transfer the chicken and the rest of the stock to a bowl and leave to cool.
Put the reserved 100ml stock in a small pan with half the apricots and the Korma paste, tomato purée and lemon juice. Cover and bring to the boil. Reduce heat and simmer partially covered for 15 minutes, until about half the liquid has evaporated. Leave to cool, then mash with a fork to break down the apricots.
Rinse the rice in a sieve under cold running water. Put in a pan with 1.2l water and a pinch of salt. Bring to the boil, stir once, cover, then simmer for 12-15 minutes. Drain and rinse again. Put in the fridge until ready to use.
Stir the curry mixture into the mayonnaise and yogurt. Cut the chicken into bite-sized pieces, discarding the rest of the stock. Mix with the curry sauce and peach slices.
Combine the rice with the cucumber, spring onion and remaining apricots. Serve with the cold chicken.