Lightly curried chicken with mango mayonnaise

For the curried chicken, combine 1 small shallot, 1 garlic clove, 1 cm ginger, 1 lemon grass, the juice from 1 lemon, 1/4 tsp turmeric and 1/4 tsp garam masala in a liquidiser and blend thoroughly. Place the paste in a bowl and mix with 100 ml coconut milk, 100 ml yoghurt, 1 red chilli and 1/2 handful fresh coriander. Season with salt and pepper to taste

Cut a chicken breast lengthways into 6 strips, place in the bowl and mix carefully. Make sure the chicken is well coated. Cover with cling film and chill in the fridge to marinate for as long as possible, preferably overnight

Pre-heat the oven to 190°C

Place the chicken strips in a roasting tin and bake for about 15 minutes, turning them fairly frequently to ensure they are cooked right through

While the chicken is roasting, whisk an egg yolk, 1 tbsp Dyon mustard, a tbsp lukewarm water and some salt and pepper, slowly add 70ml grapeseed oil. Whisk into a nice thick mayonaise. 

Once you have added all the oil, mix in the zest and juice of 1/4 lime. 

Scrape the mayonnaise out of the food processor into a bowl. Fold the cubed flesh of 1/8 mango into the mayonnaise, taste and re-season if necessary

Serve the curried chicken hot or cold, with the mango mayonnaise and garnish with some baby watercress Feeds 2

(Here Galton Blackiston's original recipe)