Coronation Chicken & Couscous Salad

Method

Put the chicken into a bowl, add the mango chutney, sprinkle with the curry powder and a good drizzle of oil and season. Rub the spices into the meat and then cover and chill to marinate for at least 20 minutes.

Preheat the oven to 200C/180Cfan/Gas 6

In a small bowl mix together the yoghurt, chutney and a pinch of curry powder. Season and add lime juice to taste. Add a little water or olive oil to loosen if required. Cover and chill until needed.

Place the chicken on a lined baking tray and bake in the oven for 20-25 minutes (longer for thighs) or until cooked through and the juices run clear. Alternatively, heat a griddle pan or frying pan over a medium heat and add a drizzle of oil. When hot add the chicken and cook on both sides until cooked through.

Meanwhile, prepare the couscous according to the packet instructions and fluff with a fork to separate the grains. Allow to cool.

Put the mango, spring onion, salad leaves, half the coriander and radish slices into a bowl and drizzle with a little olive oil and a squeeze of lime juice. Season with a little salt and pepper and toss to coat.

Divide the couscous between two serving plates and top with the mango salad. Slice the chicken into 1cm slices and arrange on top of the salad. Drizzle over the dressing, scatter with the toasted almonds, chilli rings and coriander and serve.