June 15, 2015 | Serves 2
- 400g of Chicken
- 1 Onion
- 3 Tablespoons of Lemon Juice
- 1 Egg
- 1/2 Cup of Olive Oil (125ml)
- 1/2 Cup of Melted Coconut Oil (125ml)
- 2 Teaspoons of Curry Powder
- 1 Teaspoon of Honey
- 1 Handful of Golden Raisins
- 1 Handful of Flaked Almonds
This is my version of the classic. Packed with flavour and texture it makes a dreamy lunch and is such a handy thing to keep in the fridge as it’s best served cold. It can be eaten with so many different things- I love having it wrapped in lettuce and it’s incredible in a bagel, check out my Paleo Chia Seed Bagels for the perfect healthy option. After keeping in the fridge, leave it out for a little before serving, to allow the coconut oil in the sauce to soften.
Star by chopping the chicken into little chunks. Cook it in a pan with some coconut oil. Once the chicken is on, dice the onion and add it to the pan. Cook until the chicken is cooked through and the onion has softened. If you’re using chicken that’s already cooked then just cook the onion til soft and then set aside.
Add the lemon juice and egg to the food processor and biltz until combined.
Then combine the oils and then very slowly add them into the lemon/egg mixture while blending on low speed. It should take you a few minutes to pour all of the oil in. You’ll notice it thicken with each addition and by the end you’ll have a thick, smooth, healthy mayo!
Then add in the curry powder and honey and blitz it once more until it’s all mixed in.
Add the chicken and onions, raisins and curry mayo to a bowl and mix it altogether. Sprinkle with flaked almonds and you’re done! Store in the fridge and take out of fridge an hour prior to eating- the coconut oil solidifies in the cold temperature and may need to soften!