Ingredients - plenty for two
|What is left of the chicken after your Sunday roast||Seeds from 2 cardamom pods, crushed|
|1 onion, roughly chopped||¼ tsp salt|
|1 large clove garlic, roughly chopped||Freshly ground black pepper|
|3cm piece root ginger, peeled and roughly chopped||400ml chicken stock|
|3 tbsp mango chutney||2 tbsp olive oil|
|2 tbsp mild curry powder||120g mayonnaise|
|50g Greek yoghurt||½ tsp ground coriander|
|½ tsp ground cumin||50g raisins or sultanas, soaked in hot water to soften|
|Handful of toasted almonds|
- Put the onion, garlic and ginger in a food processor and blitz until the mixture takes on a paste consistency.
- Heat the oil in a frying pan and gently fry the paste for 6-8 minutes to cook through.
- Add the spices, salt, a good grinding of pepper and cook for a few minutes more until fragrant before stirring in the mango chutney.
- Pour in the stock and bubble rapidly until the mixture has reduced back down to a paste, then transfer to a large bowl and leave to cool.
- Mix the mayonnaise and yoghurt into the cooled paste, then stir in the raisins or sultanas and toss with the chicken. Check the seasoning and adjust if necessary.
- Chill until needed, then serve scattered with toasted almonds.