Diced Chicken Cream-Curry (Hähnchen Geschnetzeltes)

 Geschnetzeltes (or diced in English) is a common dish in German everyday cuisine. And I picked up this recipe from this site

https://www.einfachmalene.de/curry-geschnetzeltes-kochen/

What you need

• 2 chicken breasts
• salt, pepper
• garlic clove
• one chilli
• coriander or parsley
• 3-4 strips of bacon
• 1-2 cups of cream
• 1 cup of stock (veggie/chicken)
• 2 tbsp of curry powder
• 1/2 cup of creme Fraiche 
• knob of butter

Optional: a cup of peas or beans (cut)

Equipment

• large sauce pan

How you do it

• clean and dice the chicken breasts
• cut the bacon strips into small chunks
• peal and cut the onion, chilli and garlic
• heat up the pan with a knob of butter
• put in the diced onions and chilli before the butter turns brown. Cook for a few minutes
• add the bacon until all sides are cooked
• then add the garlic and chicken. cook the chicken until all sides look white/cooked
• add the cup of stock and cook for a couple of minutes
• add the curry powder, mix well so you don't get any clumps
• then add the cream/creme Fraiche and cook for about 15minutes - or until the cream turns the sauce a bit thick
• I'd like to add some peas or beans, but that's up to the individual cook. 
• finally, add the coriander

Coronation Chicken (finally)

 One of my favourite dishes, but not easy to find (as it has fallen out of fashion). Here is a recipe from the "Hairy Bikers" which I tried (with some variations

https://www.bbc.co.uk/food/recipes/coronation_chicken_30402

What you need

• 2 chicken breasts, skin removed
• 1 tbsp olive oil
• 1 unwaxed lemon, zest and juice
• knob of butter
• 1 shallot, finely chopped
• 1 red chilli, deseeded and finely chopped
• 2 tsp madras curry powder
• 2 tbsp tomato purée
• 100ml/3½fl oz dry white wine
• 100ml/3½fl oz chicken stock
• 1 tbsp apricot jam
• 150ml/5fl oz mayonnaise
• 75ml/3fl oz crème fraîche
• 1 large mango, peeled, stone removed, flesh diced
• 4 spring onions, finely chopped
• 2 tbsp finely chopped fresh coriander
• dash Tabasco sauce
• salt and freshly ground black pepper
• green salad leaves, to serve
• 50g/2oz flaked almonds (toasted lightly dry frying pan), to serve

Equipment

• bowl
• frying pan
• measuring cups

How you do it

• Cut the chicken into little cubes/pieces
• in a bowl put oil and lemon juice/zest and mix with the chicken pieces. Add a bit of salt and pepper 
• Heat up some butter in the frying pan and when hot, add the chicken cubes with the marinade and cook until brown. Put aside and let cool down
• Melt the butter in a frying pan, add the shallot and chilli and cook for 5 minutes. Stir in the curry powder and cook for 2–3 minutes. Stir in the tomato purée and cook for a further minute. Add the wine and simmer until the volume of the liquid has reduced by half.
• Stir in the jam and stock, and simmer until the volume of the liquid has reduced by half. Set aside to cool.
• Mix the mayonnaise and the crème fraîche together in a bowl, then stir in the curry dressing. Fold in the mango, spring onions, lemon juice and coriander.
• Fold the chicken cubes into the curry dressing, finish with seasoning it with salt and pepper (if needed). Add almond flakes

Instead of a mango, I have seen people take raisins or mixed dried fruits.