6 ready-to-eat apricots, finely chopped
1 mild green chilli, seeds removed and finely chopped
coriander leaves, to garnish
1 tbsp medium-hot curry paste
2 tbsp mango chutney, plus extra to serve
4 heaped tbsp mayonnaise
250g/9oz plain flour, plus extra for dusting
salt and freshly ground black pepper
good pinch Kashmiri chilli powder
3 tbsp flaked almonds, toasted
¼ tsp ground turmeric
1 tsp white wine vinegar
125g/4½oz unsalted butter, chilled and diced
1 free-range egg yolk
2 tbsp Greek-style yoghurt
3 chicken breasts, cooked and sliced or shredded into 1cm/½in pieces