Mango Salad With Curried Chicken - cooking recipe

Ingredients

1/2 tsp yellow curry paste, mixed with 1 tsp water
1/3 cup plain yogurt
None pinch sugar
1 pinch paprika
1 tsp fresh ginger, peeled and grated
1 None red onion, peeled, 1/2 diced, 1/2 cut into strips
1 clove garlic, peeled and finely diced
2/3 lb chicken breasts, cubed
7 tbsp olive oil
4 tbsp lemon juice
2 None ripe mangoes, peeled, stone removed and diced
8 oz mixed salad greens
5 oz arugula
2 tbsp raisins
4 tbsp peanuts

Preparation

For the marinade, stir together the curry, yogurt, sugar, paprika, ginger, diced onion and garlic in a large bowl. Stir in the chicken, cover and chill for at least 6 hours.
Heat 2 tbsp oil in a frying pan and cook the chicken for 5 mins, turning as necessary. Season to taste.
For the dressing, mix the lemon juice with remaining olive oil and season to taste. Toss with the mango, onion strips, salad greens, arugula, raisins and peanuts and top with the curried chicken to serve.