Chef: Alwyn Fernandes
Cooking Time: 30 minutes Prepn/Marin 5 minutes
1 ½ Kg. Whole chicken
2 Spring onions, sliced
2 Green capsicums, sliced
2 Pineapple slices cut into pieces + 1 slice for garnishing
1 cup Mayonnaise
50 ml Cream
2 tbsp. Curry powder (Atlas brand)
1 tbsp. Mango chutney
1 tsp. Salt
1 Carrot sliced
1 sprig Celery, chopped
To make a stock, take enough water to sink chicken, add salt, peppercorns, carrot and boil stock for
Put chicken in when stock starts boiling again, reduce flame and cook for 10 minutes.
Take out and dry chicken. Shred with fingers.
Mix with all the other ingredients in the bowl.
Mix well, garnish with a slice of pineapple and chill before serving.
Chef’s Tip lf the number of guests increase serve on a bed of cress lettuce “