Making good use of our own Captain's Masala Curry Paste - now available in jars in our shops.

Ingredients

2 chicken breast quarters
1 carrot, peeled
1 leek, trimmed & washed
1 stick of celery
1 small onion, peeled
6 peppercorns

1 onion, peeled & finely chopped
1 tbsp olive oil (or 15g butter)
2 tbsp Riverford Captain's Masala Curry Paste
1 ladle of chicken stock
100g Greek yoghurt
100g crème fraîche
100g mayonnaise
salt, pepper
25g toasted cashew pieces
1 tbsp chopped coriander

Method

1 Place the stock vegetables, peppercorns, and chicken breast quarters in a pan with enough water to cover. Bring to the boil then lower to a bare simmer for 40-45 minutes. Allow the chicken to cool in the stock then remove, separate the meat from the bone and cut into bite sized pieces. Strain the stock through muslin and discard the stock vegetables.

2 Fry the chopped onion gently in olive oil for 5-6 minutes to soften without colouring. Mix in the Captain's Masala Curry Paste and add a ladleful of your chicken stock, bring back to the boil and then remove from the heat. When cool, stir in the Greek yoghurt, crème fraîche, and mayonnaise. Fold in the chicken pieces, check seasoning, and chill for an hour before garnishing with toasted cashews and chopped coriander. Serve with salad and crusty bread.