1½ tablespoons Mild Curry Powder
175 gram (6 ounce) light mayonnaise
1 tablespoons mango chutney
25 gram (1 ounce) raisins or sultanas
2 spring onions, sliced
450 gram (1 pound) cooked chicken, diced
1 tablespoons flaked almonds, toasted
- Try replacing the mayonnaise with crème fraîche or Greek yoghurt and the mango chutney with apricot jam.
- 1 Mix the Mild Curry Powder with the mayonnaise, mango chutney, raisins or sultanas and spring onions. Stir in cooked chicken.
- 2 Serve garnished with toasted flaked almonds. Can be covered and refrigerated for up to 24 hours. Great served with rice, baked potatoes or as a delicious sandwich filling.