I’ve always been a fan of curry and in particular this classic 1950s interpretation which makes a wonderful sandwich filling. Or a topping for brushetta. Or a buffet side. Or a vol au vent filling. Quite versatile really.
Well, actually, I had somewhat forgotten about it until a twitter follower was bemoaning raisins and I was thinking up a counter example. Thereafter I had a craving, which resulted in me adding this to my cookbook.
The original was quite a complex recipe, involving (believe it or not) red wine and other things such as specially poached chicken and tomato puree. All a bit of a faff and in all honesty, probably not quite as exotic as you might think – our palettes have certainly evolved!. My way is a cheat’s version, but taking a little care of one part – untoasted spices can ruin a dish, so it’s worth taking the time to toast them with the almonds as described below.
The net result can be sweet, but easily moderated with a little Worcestershire sauce if needed.
Makes enough for a chopped cooked medium chicken breast (but is better with left over brown meat from a chicken or turkey);
- 2 tbsp mango chutney
- 1 tbsp mayonnaise
- 1 tbsp Greek yoghurt
- 1 tbsp Madras curry powder
- 1 heaped tbsp flaked almonds
- 1 tbsp chopped dried apricots
- 1 tbsp raisins or sultanas
- Dash of Worcestershire sauce (optional)
- In a dry frying pan over a low heat, toast the almonds with the curry powder until you notice the aromas changing (or the almonds beginning to change colour)
- In a bowl, mix together the chutney, mayonnaise and yoghurt, then stir through your chopped cooked chicken or turkey (or other meat), toasted almonds and spices, apricots and sultanas. If the mix is a little too sweet, add a dash of Worcestershire sauce and stir again.