2 (2 1/2 lb.) roasting chickens

SAUCE:

1 tbsp. olive oil
1 sm. onion, chopped
1 tbsp. curry powder
5 oz. chicken stock
1 round tsp. tomato paste
Juice of 1/2 lemon
2 rounded tbsp. chutney
10 oz. mayonnaise
3 tbsp. light cream

Roast chicken and cool; remove flesh from carcass and arrange in serving dish in chunky pieces.

Prepare sauce: Heat oil in saucepan, add onion and fry gently for 5 minutes. Stir in curry powder. Cook a few more minutes. Stir in stock, tomato paste, strained lemon juice and chutney. Stir until boiling then simmer for 5 minutes. Draw off the heat and strain sauce into bowl. Allow to cool completely. Stir in mayonnaise and cream. Pour this over the cold chicken and mix to coat it and serve.

NOTE: This can be made a day ahead. If you would like the sauce more spicy, add more curry powder and more chutney. Sauce can be doubled.