Step 1

Rub the olive oil all over the chicken. Scatter over the lemon zest and season with salt and pepper.

Step 2

Steam the chicken for 20–25 minutes, or until cooked through. Set aside to cool.

Step 3

Melt the butter in a frying pan, add the shallot and chilli and cook for 5 minutes. Stir in the curry powder and cook for 2–3 minutes. Stir in the tomato purée and cook for a further minute. Add the wine and simmer until the volume of the liquid has reduced by half.

Step 4

Stir in the jam and stock, and simmer until the volume of the liquid has reduced by half. Set aside to cool.

Step 5

Mix the mayonnaise and the crème fraîche together in a bowl, then stir in the curry dressing. Fold in the mango, spring onions, lemon juice and coriander.

Step 6

Cut the chicken into bite-sized pieces. Fold into the curry dressing and season with salt, pepper and Tabasco to taste. Serve with a green salad, and scatter with the toasted almond flakes.