1. Place the chicken breasts in a pan with a couple of bay leaves and some peppercorns if you have them. You can cook the chicken in plain water or lightly seasoned with salt and pepper.
2. Pour water over the top of the chicken breasts so that they are covered with about 1 or 2 inches to spare.
3. Bring to a boil and reduce to a simmer for 15 to 20 minutes or until they are cooked through. Skim off any foam that gathers on top. Turn the heat off and leave the chicken to cool in the water.
4. Put Shemin’s Indian Curry Paste in bowl and mix with a splash of water, about a tablespoon. Cook in the microwave on high for 15 seconds and then mix again.
5. Mix the crème fraîche, Greek yoghurt and mayonnaise with Shemin’s Indian Curry Paste until it is well combined
6. Stir in Shemin’s Mango Chutney, lemon juice, and salt and pepper to season.
7. Once the chicken has cooled down, drain it from the liquid and shred or dice it into strips.
8. Add the shredded chicken into the curry sauce until it is well combined.
9. If you are adding sultanas, stir these in now.
10. Serve with a green salad, in a sandwich, or on a jacket potato.

Tips:

• Make this recipe even quicker by using pre-cooked chicken.
• Shred the chicken into strips using two forks.
• You can make the yoghurt mix your own by adding more or less of each component. Some people like a more mayonnaise based sauce. Simply add a bit more to your mix.
• We also made this with coconut yoghurt and it turned out fantastic! So for those who can’t eat dairy there is no reason to miss out.