Coronation Chicken Bake

• 1 tbsp Olive oil
• 1 medium Yellow onion
• 1 tsp Fine sea salt
• 2 tsp Curry powder, mild
• 150 g Mayonnaise
• 200 g Crème fraiche
• 120 g Mango chutney
• 1 medium Lemon
• 600 g Chicken breast, cooked
• 40 g Slivered almonds

1. Heat the oven to 200°C (390°F). Thinly slice the onion.
2. Warm the olive oil in a frying pan over a medium heat, then cook the onion with a pinch of the fine sea salt for 6 to 8 minutes until soft and lightly golden. Stir in the curry powder for 30 seconds until fragrant, then take off the heat to cool slightly.
3. In a mixing bowl, stir together the mayonnaise, crème fraiche and mango chutney. Finely grate in the lemon zest, then squeeze in 2 tbsp lemon juice and mix well.
4. Shred or slice the cooked chicken, then fold it into the sauce along with the warm onions. Taste and season with the remaining fine sea salt if needed.
5. Spoon the mixture into a baking dish and bake for 18 to 22 minutes until bubbling at the edges and piping hot throughout. If it colours too quickly, loosely cover the top.
6. Toast the slivered almonds in a dry frying pan over a medium heat for 2 to 3 minutes, stirring often, until golden. Scatter over the bake and serve hot, spooning the sauce over the chicken.

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