Mix the mayonnaise and the crème fraîche together in a bowl, then stir in the curry dressing. Fold in the mango, spring onions, lemon juice and coriander. Cut the chicken into bite-sized pieces.

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The bacon turns nice and crispy on the outside, while the chicken stays tender and juicy on the inside. The mango chutney is the perfect finish and adds a surprising burst of flavour with every bite.

This simple chicken curry uses a tin of tomato soup as a shortcut to create a creamy, mild and slightly sweet curry sauce, not dissimilar to tikka masala. Great served with pilau rice or naan bread.