This is an unusual version of a good old coronation chicken recipe which is normally mayonnaise based and higher in fat and calories.

We also love it as a scrumptious topping for jacket potatoes and it’s perfect for lunch boxes too as it travels well.

Serves 4

2 large chicken breasts, trimmed, tidied up and cut into bite size pieces

1/2tbs plain flour, seasoned with salt and freshly ground pepper

Low-fat cooking spray

2 onions, chopped

1 eating apple, peeled, quartered and chopped

1tbs mango chutney

1tbs mild curry powder

1tsp ground cinnamon

1/2tsp lazy minced ginger

150ml semi skimmed milk

150g low fat natural yogurt (or fat free)

100g green seedless grapes, cut in half

2tbs fresh coriander, chopped

Salt and freshly ground black pepper

Method

Coat the chicken pieces with the seasoned flour, spray a pan with the low-fat cooking spray, place on a medium heat and brown the chicken on both sides.

Remove the chicken from the pan, add some more spray and add the onions, stir for a few minutes, then add the apple, chutney and spices. Cook for another couple of minutes stirring all the time.

Add 150ml of water and the milk. Bring to simmering point and return the chicken to the pan. Simmer gently, uncovered for 20 minutes or until the chicken is cooked through. Stir occasionally to prevent sticking.

Remove the pan from the heat and allow to cool, stir in the grapes, yogurt and coriander.

Add a bit more salt and pepper if you like, then chill over night before serving with cold cooked pasta and a delicious green salad garnished with a sprinkle of fresh coriander.