Instructions

1. Poach the chicken breasts in the chicken stock for 8-10 minutes over a gentle heat, until cooked through. Set aside, cool and chop into bitesized pieces. Season with salt and pepper.
2. Mix together the mayonnaise, salad cream, chutney and curry paste and taste to see if you want more paste. It should taste stronger than you anticipate – the chicken will absorb the flavour.
3. Fold through the chicken and raisins and spritz to taste with lemon juice. Season with salt and pepper and cover with cling film and refrigerate until ready to serve. Just before serving, sprinkle with toasted almonds.