- Coat the chicken in the curry powder and salt and, if possible, leave to marinate in the fridge for a few hours.
- Heat the oil in a frying pan over medium heat. Fry the chicken until cooked through, about 5 minutes on each side, but be sure not to overcook! I like to cook chicken breasts until there’s just a little bit of pink left, then take them out of the pan and let them rest. Since the chicken is still cooking as it rests, it will be fully cooked but still so so succulent.
- Mix together the yogurt, chutney, and lemon juice to make the dressing.
- Divide the courgette and spinach between two bowls. Slice the still warm chicken and serve with a good sprinkling of almonds and the dressing on the side so every bite can be dunked and enjoyed!
Any fresh green can be used in place of spinach. Think watercress, rocket, or just plain lettuce!