In a saucepan confit the chicken legs by submerging them in the goose fat for 1 1/2 hours, or until the chicken is just starting to come from the bone. Remove from the pan and rest until cooled. Let the goose fat cool and freeze until needed another day.
When the legs have cooled, remove the meat from the bones and place in a bowl. Discard the bones and skin. For the sauce, heat a pan with the oil and sweat off the onions, without allowing to colour, for five minutes. Add the curry powder and cook for a further three minutes. Pour in the wine/stock and reduce until you have two tablespoons left. Allow to cool.
In a bowl, mix together the remaining sauce ingredients and stir in the chicken leg meat. Lastly, fold in the flaked almonds and place in the fridge to chill.
In a frying pan, fry the seasoned chicken breasts until cooked and rest. Once rested cut the chicken breasts into slices.
Wash and finely shred the lettuce. Slice the bread into thick slices.
Lay the bread slices on a board and spoon the coronation chicken mix onto the bread.
Cover with lettuce and lay the chicken breast slices on top of the lettuce.
Place another slices of bread on top and cut the sandwich in half.