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If using fresh chicken, slice the breast into 3 lengthways. Keep the pieces together, and rotate, then slice thinly across to give plenty of thin pieces of chicken.
Fry the chicken in hot oil until nice and brown, breaking up the pieces even smaller with a spatula. Set aside. If using leftover chicken, cut up into similar size pieces.
Mix the curry powder, chutney and mayonnaise into a paste in a bowl. Add the lemon juice to loosen, then add the raisins. Stir in the chicken, and coriander. Depending on how much chicken you have used, adjust to taste by adding more mayonnaise so you have a lovely sandwich filling texture.
The filling can be used immediately though improves after a few hours in the fridge as the sultanas become plump with the lovely sauce. Serve with salad greens of your choice.