#Step 1
#POACH_THE_CHICKEN
Half fill a medium sized saucepan with hot water and heat to a boil on the hob, covered with a lid on for speed. Trim the chicken breasts to remove any fat or white bits of sinew from them. Whisk the stock cube into the boiling water, then turn the heat down to a gentle simmer.

Lower in the chicken breast and poach, without a lid, for 15 minutes, making sure there is little to no movement in the water but the temperature stays just below a simmer. Wash the board and knife to get rid of raw chicken.

#Step 2
#CURRIED_ONIONS
Peel and slice the onions. Fry the sliced onions in a small saucepan with the vegetable oil and a lid, over a medium heat, for 5 minutes until soft and smelling sweet. Spoon in the curry powder and continue to cook for another minute as you stir so that it doesn’t burn on the bottom of the pan, then leave the onions to cool.

#Step 3
#STRIP_THE_CHICKEN
Scoop the chicken out of the water once poached and check the thickest part of the chicken breast is cooked through. (Cut into it to make sure there are no pink bits pieces (best to use your clean fingers once the chicken is cool enough) and leave to cool completely.

#Step 4
#MAKE_AND_MIX_THE_SAUCE
Chop the coriander as fine as possible and beat into the yoghurt and mango chutney in a bowl. Mix the cooled onions and cooled stripped up chicken with the yogurt mixture then season to taste. An optional squeeze of lemon juice can be really good to lift the flavour.

#Step 5
#SERVE
Take a slice bread or any crusty white baguette and stuff with plenty of the filling, including some crisp lettuce and corn kernel if you prefer.

If you like your bread grilled before filling (make sure cool completely before filling).