Serves 4
1 tbsp olive oil
1 brown onion, halved lengthways, thinly sliced
2 tbsp mild curry paste (Korma)
1 tbsp mango chutney
1 cup thick Greek-style yoghurt
½ cup chicken stock or water
leftover chicken breasts, roughly chopped
white pepper
8 butter lettuce leaves
½ cup thinly sliced celery
¼ cup toasted flaked almonds
1 Heat oil in a non-stick frying pan over medium heat. Add onion and cook for 3 minutes or until soft. Stir in curry paste and mango chutney. Cook for 1 minute.
2 Add yoghurt and stock and stir until well combined. Cook over a medium-low heat until heated through. Stir in chicken. Season with salt and white pepper.
3 Place 1-2 lettuce leaves onto serving plates. Spoon chicken mixture into lettuce cups. Top with celery and toasted almonds. Serve.
