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Chicken:
Sauce:
To finish:
Chicken:
Combine the oil, salt, pepper, garlic salt and curry powder and brush all over the chicken, coating it well.
Air fry the chicken at 180°C for 50- 60 minutes, turning halfway. Set aside to cool.
Sauce:
Using a mixing bowl, add the yoghurt, mayonnaise, curry powder, coriander, turmeric, salt, lemon juice and spring onions and whisk together. Set aside.
Once the chicken has cooled, remove all the meat from the bones and place it in a large bowl. Shred the chicken using an electric mixer or two forks.
Add the sauce to the chicken and mix well.
To finish:
Heat a frying pan over medium heat and add the almonds. Toast until golden brown and set aside to cool.
Arrange the baby spinach on a platter and spoon the coronation chicken over. Sprinkle with the toasted almonds.
Enjoy as a delicious banting-friendly lunch!
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