Jubilee Chicken

Instructions

1. Put 160 g of chicken breast in a small saucepan with 1 bay leaf, 4 black peppercorns and 1 slice slice of lemon. Cover with cold water by 2 cm, add a pinch of salt and bring to the barest simmer over a medium heat, the surface should only shiver, never bubble.
2. Poach for 13 minutes, then slide the pan off the heat and leave the chicken to cool in its liquid for 10 minutes. It should be just opaque through the thickest part with no pink; lift it out and pat dry.
3. Meanwhile, toast 1 tbsp of flaked almonds in a dry frying pan over a medium-low heat for 2-3 minutes, shaking often, until pale gold. Tip onto a plate. Return the pan to the heat, add 1 tsp of mild curry powder and toast for 30 seconds until fragrant, then tip it into a mixing bowl before it catches.