This curry is mild, creamy and sweet. A fragrant, fruity and chicken delight that uses up leftover chicken and is so simple to make because the only chopping needed to hack up the meat. It's really rich and filling so you won't need to eat nearly as much
preheat an oven to 150°C.
spoon the mango chutney into a pan with the spices and bring to the boil for a minute and leave to cool.
cut the chicken up into strips and put into an ovenproof casserole dish.
stir the mayonnaise, yoghurt and mango chutney, mix together and pour over the chicken.
put on a lid (or tinfoil) and bake in the oven for about 40 minutes.
toast some almond flakes and rip up the coriander.
boil the rice in salted water for about 10 mins until cooked and plump, then drain.
serve the curry with plenty of boiled rice and a sprinkle of roasted almonds and coriander. serves 4