Shredded chicken in a mild curry-yogurt sauce with sultanas and almonds on crispbread — a British classic at 34g protein.

Per serving
Toast the flaked almonds in a small dry skillet over medium heat for 60 to 90 seconds, shaking the pan, until pale gold and nutty. Tip onto a plate to cool.
In a small bowl, stir the Greek yogurt, curry powder, mango chutney, and lemon juice into a glossy pale-yellow sauce.
Add the shredded chicken and sultanas. Fold gently with a spoon until every piece of chicken is coated.
Lay the crispbreads on a plate. Pile the coronation chicken over them in a generous mound.
Scatter the toasted almond flakes, fresh coriander, and black pepper over the top. Eat right away.
Don't pre-toast the crispbreads with the sauce on — they go soft in minutes. The yogurt-curry sauce keeps 3 days on its own; mix in fresh chicken when you assemble. Use a real mango chutney (Patak's, Geeta's) — supermarket 'mango sauce' is usually too sweet and watery.
Assemble and eat. The sauced chicken keeps 2 days in the fridge; the crispbread should go on at the last minute. Toasted almonds keep a week in a sealed jar.