Instructions:
- Ensure the cooked chicken is completely cooled, then shred or dice it into small, manageable pieces. Place in a medium mixing bowl.
- In a small bowl, whisk together the mayonnaise, apricot jam/chutney, curry powder, turmeric, and lemon juice until the sauce base is smooth and evenly coloured.
- Gently fold the sauce mixture into the prepared chicken, ensuring all pieces are evenly coated.
- Stir in the chopped sultanas (if using) and the toasted flaked almonds. Season lightly with salt and pepper. Taste and adjust seasoning.
- Cover the filling mixture and refrigerate for at least 15 minutes to allow the flavours to meld.
- Just before serving, spoon or pipe the chilled mixture evenly into the 24 pre-baked tart shells, ensuring they are neatly filled but not overfilled.
- Sprinkle the top of each tartlet lightly with the finely chopped parsley or chives. Arrange immediately on your serving platter and serve.