Poach the chicken - season both sides of the chicken breast with salt and pepper then put it in a small saucepan on a high heat along with the chicken stock cube or pot. Pour in 500ml of cold water, and when the water begins to boil, lower the heat to a simmer and cook the chicken for 15 minutes (turning once, halfway through cooking). Remove the chicken and set it aside to cool on a plate before shredding. Transfer the stock to a jug or container for using in another recipe that requires chicken stock – it’ll have extra flavour!

While the chicken is poaching, make the curried mayonnaise – in a bowl that’s big enough to hold the finished dish, mix the mayonnaise with the curry powder and turmeric, and chopped raisins and peanuts (if using).