Heat the butter in a small pan then add the chopped onion. Fry over a gentle heat for 5 minutes until soft, then add the curry powder and cook for a further minute. Remove from the pan and place in a bowl. Allow to cool.
2
Step 2
Once cooled, stir in the mango chutney, mayonnaise and double cream and season with salt and pepper. Remove the chicken from the bone and cut into bite size pieces.
3
Step 3
Break up the larger pieces of Iceberg salad then place them into 6 large glasses. Pile some of the cooked chicken into the centre of each glass and spoon over some of the creamy sauce.
4
Step 4
Lightly toast the flaked almonds in a dry frying pan until golden brown. Scatter over the chicken and finish with a dusting of paprika. Serve.