Curry Chicken Salad With Mango Chutney


2-3 chicken breasts

1 can lite coconut milk

2 tbsp curry powder

1 clove garlic

2 stalks celery

1 medium onion

1 tbsp olive oil

2 tbsp mango chutney

salt and pepper to taste

Brown chicken breasts on either side and remove from heat.  Saute 1/2 chopped onion and garlic in olive oil with salt and pepper.  Once they are soft, add curry powder.  Stir in coconut milk.  Once that is combined add chicken breasts.  Bring to a boil and then lower heat to a low setting, cover, and simmer for about an hour.

Chop celery and remaining onion and set aside in bowl.  Once chicken is done, remove from liquid and allow them to cool.  Then shred or chop chicken into small pieces.  Add to celery and onions.  Add mango chutney.  Pour remaining liquid over everything and stir to combine.

This is great served on crackers or in sandwiches.  I first had chicken salad with mango chutney at a tea shop in teeny-tiny sandwiches.  If you’re doing tea, the sandwiches make a great little tea snack.

You can add chili peppers or red pepper flakes to give it more of a kick.

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