Ingredients (Serves 2)

1-2 JAZZ™ Apples – peeled, cored and finely chopped
Approx. 400g roast chicken
150g mayonnaise
150g Greek yoghurt
80g mango chutney (ideally a spicier one)
50g golden raisins
40g flaked almonds
3 spring onions – roughly chopped
1 ½ tbsp coriander – finely chopped
½ juice of a lemon
1 tbsp coriander seeds
¾ tbsp cumin seeds
½ tsp turmeric
¼ tsp cayenne pepper
¼ tsp ground ginger
¼ tsp cinnamon
Freshly ground black pepper


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.