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 |
Method
- 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.
