INGREDIENTS

· 250g (approx) cooked roast chicken (breast and leg meat)

· 2 tbsp Hellmans mayonnaise (or equivalent)

· 2 tsp curry paste

· 1 tbsp sultanas (optional)

METHOD

In a bowl, mix the mayo, curry paste and sultanas (if using) together, taste and add a bit more curry paste depending on your spice preference. Season with salt and pepper if needed. Chop the chicken into generous chunks and add to the dressing. You want the dressing to just coat the chunks lightly and bind everything together without becoming gloopy.