Put the chicken breasts into a large pan, and boil.
Finely slice the celery and chop the dried apricots and mango (if using fresh rather than chutney) into small pieces.
Combine the mild curry powder, mayonnaise, yoghurt, mango chutney/fresh mango, Worcestershire sauce, celery, dried apricots, and raisins into a mixing bowl. Then mix in the coriander.
When the chicken breasts have cooked through, let them cool then chop or shed them into small pieces.
Combine the chicken with the mixed ingredients.
Add a dash of salt and pepper and the juice of ½ to 1 whole lemon to taste.
Refrigerate for 2 hours.
Serve on a bed of fresh lettuce leaves, cucumber slices and tomatoes, or enjoy as a sandwich with lettuce. It would also work well mixed with pasta as a chicken pasta salad.
