You’ll Need
For the Chicken
600g chicken mini fillets
1 tbsp sunflower oil
1 tsp mild curry powder
½ tsp sea salt
½ tsp black pepper
For the Coronation Filling
100g creme fraiche
80g mayonnaise
2 tbsp mango chutney
1 tsp mild curry powder
1 tsp lemon juice
30g sultanas
2 spring onions, finely sliced
For the Filo Crowns
6 sheets filo pastry
50g butter, melted
30g flaked almonds
Chopped coriander
Optional but Dangerous
Extra mango chutney
Chilli flakes
A cold British lager
Method
Preheat your air fryer to 195°C.
Toss the chicken with sunflower oil, curry powder, salt and black pepper.
Air fry for 10-12 minutes, turning halfway, until the thickest piece reaches 75°C.
Rest for 3 minutes, then dice the chicken into small pieces.
Mix the creme fraiche, mayonnaise, mango chutney, curry powder, lemon juice, sultanas and spring onions.
Fold in the diced chicken.
Cut the filo into squares, layer three buttered squares at different angles and press into small heatproof moulds.
Air fry the empty filo crowns at 180°C for 4 minutes.
Spoon in the filling, scatter with almonds and cook for another 4-5 minutes until golden and hot.
Finish with coriander and serve warm.