2 large boneless, skinless chicken breasts ((for a quicker method you can use roast chicken from the store))
For the Creamy Curry Sauce:
3/4 cup quality mayonnaise
1/2 cup creme fraiche or Greek yogurt
1-2 tablespoons heavy cream
2 tablespoons apricot jam or mango chutney
1 tablespoon quality curry powder (use Madras for a bit of spicy kick)
Homemade Curry Powder ((click recipe link to make your own for the best flavor results!))
3 tablespoons very finely chopped dried apricots
2 teaspoons tomato paste
1/4 cup toasted sliced almonds ((toast them in a dry skillet over medium-high heat until golden brown))
1/4 cup chopped fresh cilantro
Instructions:
Place the chicken breasts in a small pot and cover with chicken broth (you can use water but we recommend chicken broth as it will infuse the chicken with more flavor). Bring it to a boil, reduce the heat, and simmer until the chicken for about 10-15 minutes or until completely cooked through. Drain the chicken and let it cool completely. Chop it into 1/2 inch pieces or smaller if you prefer.
While the chicken is cooking, prepare the creamy curry sauce: For optimal flavor, first briefly toast the curry powder in a dry skillet over medium-high heat until very fragrant. Be careful not to scorch it or it will become bitter.Place all the sauce ingredients in a large bowl, reserving the toasted almonds and cilantro until last, and stir to thoroughly combine.Once the chicken is cold, pour over the sauce and carefully fold until the chicken is even coated. Refrigerate for at least a couple of hours before serving. Serve sprinkled with toasted almonds and chopped cilantro (see NOTE). Serve on a bed of lettuce, on baked potatoes, with rice, or as a sandwich filling.