Coronation Chicken Curry Reinvented

Heat the vegetable oil in a large frying pan or wok over medium heat.

Add the chopped onion and cook until softened and translucent, about 5 minutes.

Add the minced garlic and grated ginger and cook for another minute, until fragrant.

Stir in the turmeric, curry powder, ground coriander, cumin, and chilli powder (if using). Cook for 1 minute, stirring constantly, until the spices are fragrant.

Add the diced cooked chicken to the pan and stir to coat it with the spice mixture.

In a separate bowl, whisk together the mango chutney, mayonnaise, Greek yogurt, and chicken broth until smooth.

Pour the sauce over the chicken in the pan and stir well to combine.

Bring the sauce to a simmer, then reduce the heat to low and cook for 15-20 minutes, or until the sauce has thickened slightly and the chicken is heated through. Stir occasionally to prevent sticking.

Stir in the dried cranberries or raisins and toasted slivered almonds during the last 5 minutes of cooking.

Season with salt and pepper to taste.

Garnish with fresh coriander before serving.

Serve hot with cooked basmati rice.