Servings 6loaded jacket potatoes, or enough filling for 12 sandwiches
Ingredients
1-2applespeeled, cored and finely chopped (preferably JAZZ apples)
400gleftover roast chicken
150gmayonnaise
150gGreek yoghurt
80gmango chutneyideally a spicier one
50ggolden raisins
40gflaked almondstoasted
3spring onionsroughly chopped
1 ½tbspcorianderfinely chopped
½lemonjuice only
1tbspcoriander seeds
¾tbspcumin seeds
½tspturmeric
¼tspcayenne pepper
¼tspground ginger
¼tspcinnamon
Salt
Freshly ground black pepper
Instructions
Begin by toasting the flaked almonds in a clean, dry pan. Cook over low heat for 2-3 minutes, stirring often until lightly browned and fragrant.
Set the almonds aside, then use the same pan to toast the coriander seeds, cumin, turmeric, cayenne pepper, ground ginger and cinnamon over a low heat for 2-3 minutes, again stirring often until fragrant. Cool slightly then transfer to a spice grinder or pestle and mortar and grind to a fine powder.
Cut the cold roast chicken into chunks then place into a large mixing bowl alongside the chopped JAZZ™ Apple, toasted almonds, golden raisins, coriander and spring onions. Season with salt and black pepper.
In a separate bowl or jug, mix the mayonnaise, yoghurt, mango chutney, lemon juice and 2 tablespoons of the homemade curry powder. Spoon the liquid into the bowl with the chicken and mix to combine. Taste for seasoning and add more salt and pepper if need be.