Line a loaf or terrine tin with clingfilm; lay strips of courgette widthways in rows along the bottom, over lapping slightly as you go; start from the centre; then lay strips lengthways at each end so the tin is completely lined
Shred the meat from the chicken; in a bowl mix together the mayonnaise, tomato puree, curry powder, lemon juice and zest, chutney and tarragon, stir in the chicken and season to taste
Spoon a third of the chicken mixture into the terrine; place the whole, peeled eggs in a line down the centre then top with the rest of the chicken mixture and level it off; fold the remaining courgette over the top; chill in the fridge for 2 hours before slicing and serving
8 servings