CORONATION CHICKEN

454g/1lb skinless lean cooked chicken meat
4 ripe peaches
4 tbsp fat free natural fromage frais
2 tbsp low-calorie mayonnaise
2 tsp mild curry powder
1 level tbsp spicy mango chutney
Salt and freshly ground black pepper
14g/½ oz pack fresh coriander
113g/4oz mixed small salad leaves
14g/½ oz toasted flaked almonds (optional)



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1. Cut the chicken into bite-sized pieces and place in a bowl. Wash and dry the peaches, then halve and stone them, and slice into thin wedges.
2. Mix the fromage frais, mayonnaise, curry powder and chutney together and season. Stir into the cooked chicken and peaches until well mixed.
3. Mix half the coriander with the salad leaves and pile on to four serving plates. Top with the chicken and peach mixture and sprinkle with remaining coriander leaves. Lightly crumble the flaked almonds over the top of each portion.


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[FONT=Verdana, Arial, Helvetica]INFORMATION[/FONT][FONT=Verdana, Arial, Helvetica][SIZE=-2]

[/SIZE][/FONT]Unless stated, for Extra Easy count the lower Syn value.
12½ on Green choice
2½ on Original choice
2½ Syns on Extra Easy
Serves 4
Publication Slimming World - Food Optimising

4 x 113g / 4oz chicken breast, boned and skinned
1 bay leaf
½ onion, sliced
1 carrot, sliced
few black peppercorns
1 onion, finely chopped
284ml / ½ pint chicken stock (from cooking the chicken)
2 tsp curry powder
pinch of saffron strands
grated zest of 1 lemon
1 level tbsp mango chutney
142ml / 5 floz dry white wine
salt and ground black pepper
4 level tbsp reduced calorie mayonnaise
4 tbsp very low fat natural fromage frais
paprika, for dusting
sprigs of dill or fennel, to garnish



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1. Put the chicken breasts, bay leaf, sliced onion, carrot and peppercorns in a heavy saucepan. Cover with cold water and bring to the boil. Reduce the heat, cover the pan and simmer for about 25 minutes, until the chicken is thoroughly cooked. Leave to cool in the cooking liquid.
2. Remove the chicken and cut into bite-sized pieces, then set aside. Strain the cooking liquid, reserving 284ml / ½ pint.
3. Put the reserved cooking liquid and the finely chopped onion in a clean saucepan, cover with a lid and bring to the boil. Continue boiling for 5 minutes, then uncover the pan, reduce the heat and simmer for 20-30 minutes, until the onion is tender and golden.
4. Add the curry powder and cook for 1 minute. Stir in the saffron, lemon zest, mango chutney and wine. Simmer, uncovered, for about 20 minutes.
5. Cool and then blend in a food processor or blender. Sieve if desired. Season with salt and pepper and mix in the mayonnaise and fromage frais.
6. Fold the chicken pieces into the sauce, then transfer to a bowl and cover and refrigerate for a few hours. Just before serving, dust with paprika amd garnish with sprigs of dill or fennel.


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[FONT=Verdana, Arial, Helvetica]INFORMATION[/FONT][FONT=Verdana, Arial, Helvetica][SIZE=-2]

[/SIZE][/FONT]Unless stated, for Extra Easy count the lower Syn value.
10 Syns on Green choice
Use chicken as a Healthy Extra, and deduct 6 syns per serving
4 Syns on Original choice
4 Syns on Extra Easy
Serves 4
Publication A Taste of Summer
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