Recipes
from Singapore

Travel to
Singapore

Mango chicken salad

• 600 GRAM CHICKEN BREAST
• 3 MANGOES, peeled and cut
• 3 TOMATOES, cut in cubes
• 1 CUCUMBER, cut in cubes
• 1 TBSP CURRY POWDER
• JUICE OF 1 LEMON
• 3 TBSP OLIVE OIL
• 3 TBSP MANGO CHUTNEY

• 2 CUCUMBERS, peeled and grated
• 1 DECILITER YOGURT
• 40 GRAM RAISINS
• 50 GRAM WALNUTS, chopped
• BUNCH OF GREEN ONIONS, chopped
• 2 CLOVES GARLIC, mashed
• SALT AND FRESH MILLED PEPPER

Boil the chicken fillet 5 minutes in water with salt and pepper, close the pan, turn off the heat and let it stand for 30 minutes, then slice. Allow it to cool down, mix with mangoes, tomatoes and cucumber. Mix the mango chutney with olive oil, lemon juice and curry powder. Pour over the salad, toss the salad right before serving.