This retro British classic is making a revival! Moist chicken in a creamy sauce with a hint of spice, topped with toasted almonds and sweet apple. This simple lunch or light main is a great way to use up leftover roast chicken, and is delicious wrapped in a soft flour tortilla or served with steamed basmati rice.
Toast the flaked almonds in a dry frying pan set over a medium heat. Shake the pan often until the almonds are golden and fragrant. Tip onto a plate to cool. Return the pan back to the heat and add the curry powder. Toast, stirring often, for a minute until the powder turns very slightly darker and is fragrant. This toasting ‘cooks’ the spices out so they don’t taste floury. Set aside to cool.
Combine the toasted curry powder with the mayonnaise, yoghurt, lime juice, ginger, mango chutney and coriander in a mixing bowl. Season to taste, then fold in the apple and chicken pieces.
Either serve on a bed of salad leaves, scattered with the toasted almonds, sliced spring onion and a few extra coriander sprigs, accompanied by steamed basmati rice, or divide half the salad leaves and the chicken mixture between six large tortilla wraps, scattering with the toasted almonds, before rolling up tightly. Slice each wrap in half and serve with the remaining salad leaves, sliced spring onion and coriander sprigs.
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Please note that the nutritional information shown here relates to the Coronation chicken served in a flour tortilla wrap.