About this recipe:I've been making this simple spicy version for years. It is a favourite with the hungry workers in my family as it makes proper doorstep sandwiches and doesn't squidge out when they bite into them! It also works as a filling for flat pasties if you fill them and cook them while still hot out of the pan, then serve them warm. It will make 4 good sandwiches or 4 flat pasties, or will serve 2 with a green salad or cold pasta.
Place the sultanas in a bowl and pour boiling water over just to cover; set aside.
Warm the oil in a frying pan over a medium heat. Add the onion and cook and stir until soft and translucent. Add the chicken pieces and continue stirring. Drain the sultanas and add to the pan along with the curry powder, mayonnaise and salt, if using; mix well. Remove from the heat and transfer to a lidded container. Chill in the fridge for 24 hours to allow all the flavours to combine.
The next day remove from the fridge and serve on sandwiches or with a salad.
Raisins can be used instead of sultanas. Any curry powder will do, as hot or as mild as you like.