Start by cooking the chicken. Put the chopped chicken in a bowl, season and add the dried oregano and curry powder. Mix thoroughly to coat the chicken in the spice mix
Preheat a pan on medium high, add a drizzle of olive oil and the chicken. Cook for 6-7 minutes until cooked through, turning frequently
Once cooked, add the sultanas and mango chutney and stir to combine. Take off the heat and allow to cool
Whilst the chicken is cooling add the yogurt and Rodda’s clotted cream to a bowl, season and stir to combine
Add the sticky chicken to the yogurt and clotted cream mix and fold together
Add the chopped coriander and flaked almonds and give it a final stir
This can be served on flatbread, with pomegranate, coriander and flaked almonds. As an alternative pizza topping, finished with rocket and of course as a classic Coronation chicken sandwich, perfect for a celebratory afternoon tea!