1/2cupchutney [I used Crosse & Blackwell- Apricot Chardonnay]
1/2cuphalf and half
2tspfresh lemon juice
1tspcurry powder
1tspsalt
1/2tspblack pepper or to taste
4-5cupschopped roasted chicken
2/3cupfinely diced celery
1/2cupgolden raisins
2Tbspchopped fresh cilantrooptional
Instructions
Preheat the oven to 350°F. Spread the almonds in an even layer on a baking sheet. Toast for 6-8 minutes then set aside to cool while you prepare the rest of the ingredients.
In a large mixing bowl whisk together the mayonnaise, chutney, half & half, lemon juice, curry powder, salt and pepper.
To the bowl add almonds, chicken, celery, raisins and cilantro.
Stir until fully combined then taste and adjust the salt and black pepper.
Store in the refrigerator in an airtight container for 4 hours.
Serve in toasted phyllo cups, on mini croissants, or sourdough rolls.