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Coronation chicken

• Half a cold cooked chicken, bones and skin removed and chopped into bite sized chunks
• 100ml good mayonnaise
• 100ml Greek yoghurt
• 1 heaped tablespoon mango chutney
• Handfull dried apricots chopped into small pieces
• 4 inch stick fresh ginger
• 1 heaped tablespoon mild curry powder
• 2 tablespoons flaked almonds

1. Gently warm the curry powder in a pan until you smell the spices, careful not to burn them.
2. Tip warmed spices into a big bowl, add the almonds to the same pan and gently toast until just turning golden, then set aside.
3. Coarsely grate the fresh ginger then squeeze the juice into the bowl with the curry powder
4. Add the apricots, mayonnaise and Greek yogurt, mango chutney and mix, fold in the chicken.
5. If you can leave the mix in the fridge for a couple of hours or overnight this would be great.
6. When ready to serve, top with the toasted almond slivers.