Ingredients:
1/2 white onions, finely diced
1/2 cup celery, finely diced
2 tablespoons olive oil
2 teaspoons curry powder
1 tablespoon tomato paste
1/2 cup white wine
1/2 cup chicken stock
salt and pepper
1 teaspoon lemon juice
3/4 cup cream, lightly beaten
3 tablespoons mayonnaise
4 -5 cups cooked chicken, cut into 1cm cubes
125 g sultanas
1/4 cup slivered almonds
Directions:
Heat oil in a fry pan and saute onion and celery for 2 minutes.
Add curry powder and cook a further 2 minutes.
Quickly stir in tomato paste and cook lightly then add the wine, stock, seasonings, lemon juice.
Simmer 10 minutes over a low heat.
Allow to cool.
Add all the remaining ingredients, stir well and chill.
Serve over lettuce leaves with salad accompaniments.
Servings: 6
Time preparation: 30 min.
Time total: 45 min.