Bring the crème fraîche to room temperature while preparing the rest of the ingredients.

Place a small frying pan over medium heat. Add the butter and let it melt. Stir in the sliced almonds and salt. Toast them for about 3 minutes, stirring often.

When the almonds begin to lightly brown, add the curry powder. Stir constantly and toast for about 1 minute until fragrant. Remove from the heat and scrape the mixture into a small bowl to cool.

In a medium to large bowl, add the crème fraîche. Whisk it until smooth.

Add the mayonnaise a little at a time, whisking well after each addition until the mixture is smooth and creamy.

Fold in the mango chutney.

Add the diced apricots, sliced coriander, and the cooled curry toasted almonds. Stir until everything is evenly mixed.

Shred or dice the cold cooked chicken into 2–3 cm pieces. Add the chicken to the bowl and gently stir until all the pieces are well coated in the sauce.

Cover the bowl and place it in the refrigerator for 2 to 4 hours so the flavors can develop. Serve cold.