Step 1

Put the chicken breasts in a pan of water, bring to a boil and simmer for 10 to 15 minutes, or until the juices run clear from the thickest part of the breast. Allow to cool, then shred.

Step 2

Fry the onion in the oil over medium heat for about 10 minutes, until soft, then add the curry powder and cook for 2 minutes. Add the tomato paste, increase the heat, then add the wine and cook to burn off the alcohol. Add the water, bay leaf and lemon juice and simmer gently for 10 minutes.

Step 3

Remove from the heat and strain through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible, then discard the solids. Let the sauce cool.

Step 4

When the sauce is cool, add the chutney and mayonnaise and mix well. Season to taste with salt and pepper, and add more lemon juice if needed.

Step 5

Mix the chicken with the sauce.

Step 6

Butter four of the bread slices on one side, spreading to fully coat, then top each generously with the chicken mixture and finish with the remaining four slices of bread, pressing down gently. Remove the crusts and cut each sandwich into three fat fingers.