Heat the oil in a small pan, add the onion and fry gently for 5 minutes until soft and lightly coloured. Sprinkle over curry powder and cook for 2 minutes.

Put the chicken and the onion mixture into a blender. Add the mayonnaise and 2 teaspoons lemon juice and blend for 1 - 2 minutes. Transfer to a bowl.

Stir the sultanas into the chicken mixture until well blended.

Spread butter on one side of all the slices of bread. Lay 4 brown slices, buttered side up, on a board. Divide the chicken mixture between them, spreading it evenly. Top with slices

of white bread, buttered side down.

Spread the mango chutney over the top of the white bread slices. Slice the bananas evenly. Put the banana slices on top of the chutney and brush with the remaining lemon juice. Sprinkle over the desiccated coconut and top with the remaining brown bread slices, buttered side down.

Cut sandwiches in quarters and arrange on a serving plate.