Avocado & Mango Salad with Chicken

 Preheat the oven to 180°C top/bottom heat.

Finely dice the onion. Cut the chicken breast fillets into bite-sized cubes, season with salt and pepper and fry in 2 tbsp hot oil for 5 minutes. Turn in between. Place the meat in a baking dish and cook in a hot oven for 15 minutes. Remove and leave to cool slightly.

Lightly sauté the onions with another tablespoon of olive oil in the meat roasting tin. Add the curry and curry paste and continue to braise briefly. Deglaze with the orange juice, bring to a boil and then leave to cool.

Meanwhile, peel the mango, remove the flesh from the stone and cut into small cubes. Peel the avocados as well, remove the stones and cut into cubes.

Immediately sprinkle both with the lime juice and season with salt and pepper.

Cut the mozzarella into medium-sized cubes.

Finely chop the chervil and cut the chives into fine rolls. Add half of the herbs to the cooled curry mixture together with the crème fraîche and mayonnaise and mix. Season with salt, pepper, sugar and a little lime juice.

Divide half of the curry cream between 6 preserving jars. Layer the mango, avocado and mozzarella on top, as well as the chicken cubes. Finish with the rest of the curry cream.

Decorate with the remaining herbs, the crushed red peppercorns and a little olive oil. Cover with the lid and chill in the fridge until it’s time to go to the picnic.