Spicy chicken salad

(a variation on Coronation Chicken)

To serve 4.

4 chicken breasts (available from Jim Ryan at the market)
1 large onion – finely sliced
1 large clove of garlic or two medium cloves
1 inch piece of ginger, finely chopped
Teaspoon of turmeric
A little fresh or dried chilli (depends on how hot you like your food!)
1 dessert-spoon of our Indian spice mix (available at the Pantry)
A dessert-spoon of  oil (rapeseed, sunflower or other vegetable oil)
150g of plain yogurt (available at the café or at Moonshine stall)
Two sticks of celery, finely sliced;
(optional – about 10 grapes & two stems of fresh mint leaves)

Method:

Heat the oil in a pan, and add the onion and Indian spice mix and turmeric. Cook on a low heat until translucent (but don’t let it brown too much) – this will take about ten minutes. Then add the garlic, ginger and chilli and cook for about 2 minutes. Allow to cool to room temperature.

In the meantime, poach the chicken in some stock or water. They will take about 15 minutes. Check that they are cooked through – they should be white all the way through. Allow them to cool to room temperature.

Take the cooled onion mix, and add the yogurt to it, to create the sauce. Add the chicken pieces and the celery and grapes. Add the mint just before serving.

If you are doing this ahead of time, leave the onion/yogurt mix separate from the chicken until the last minute.