(Serves 6)
1 tsp curry powder
4 tbsp mayonnaise
1 tsp crème fraîche or cream
1½ tbsp mango chutney
3/4 cup cooked roast chicken, shredded
Put the curry powder in a pan and heat for a minute or two until you can smell the aroma of the spices. Tip into a bowl and add the mayonnaise, crème fraîche, chutney and plenty of seasoning. Stir in the chicken. If the mixture is very thick, stir in 1-2 tsp water.
Optional additions: raisins, sliced toasted almonds or cashew nuts.
If using sliced bread, spoon a little coronation chicken onto one slice of the bread, cover with the second slice, trim the crusts and cut into triangles or fingers and serve.
Served on brown bread in Fortnum and Mason and on olive bread at The Savoy.
