For this recipe you can either roast the chicken yourself or if your pushed for time a BBQ chicken from the supermarket is good as well!
To start you can either have the chook cold (room temp is good) or hot your choice, joint the chook, I leave the bone in the leg and thigh but separate them, then if you are confident to remove the breast from the bone whole do so or just shred the breast but leave it in large chunks, in a mixing bowl.
On your serving platter place the lettuce, tomato and cucumber ready for the chicken.
In a fry pan fry one sliced onion until cooked through but not burnt, put the onion on paper towel to absorb any excess oil. In the same fry pan put 1/2 a tablespoon of curry powder (the recipe calls for 1 tablespoon but its a bit much for me), 1/4 cup of tomato sauce (ketchup), 1 tablespoon of apricot jam and 1 tablespoon of mango chutney. Mix together and allow to heat through.
Stir in 1/2 cup of mayonnaise and stir through, add back the onions and allow to heat through.
Pour over the chicken and toss to coat everything.
Lay the chicken over the salad and serve.
Allow plenty of napkins as it can get messy with the sauce everywhere with kids but it is delicious.