Cheat's creamy curried chicken casserole

For a quick and easy way to turn a store-bought roast chicken into a comforting casserole, try this sweet and spicy curry sauce

Serves: 4-6

Ingredients:

1 large roasted chicken, portioned

30ml (2 tbsp) runny honey or golden syrup

30ml (2 tbsp) fruit chutney

15ml (1 tbsp) Indian curry paste, or to taste

125ml (½ cup) white wine or chicken stock

500ml (2 cups) quality mayonnaise

Flaked almonds, to serve

Method:

1) Arrange the chicken pieces skin-side up in a baking dish.

2) Mix the honey, chutney and curry paste in a pan, stirring over low heat.

3) Remove from the heat and stir in the wine (or stock) and mayonnaise.

4) Pour over the chicken and roast at 180°C for 30 minutes. Sprinkle with the almonds and serve with rice and a salad.