10 chicken breasts
1 med. onion, quartered
2 carrots in 2 inch pieces
4 stalks celery and leaves, cut
Salt, pepper to taste
2 tsp. Madras curry powder
1 1/2 c. chopped celery
1 (8 oz.) mandarin oranges
4 oz. toasted almond slivers

DRESSING:

1 1/2 c. mayonnaise
1/2 c. mango chutney (chopped)
2 tsp. Madras curry powder
2 tbsp. Marsala wine

Poach chicken in water (barely to cover) with onion, celery, salt, pepper, curry until just cooked. Allow to cool in liquid. Remove chicken, bone, skin and cut up meat as for salad.

Add chopped celery, oranges and almond slivers to chicken and mix well. Add dressing and allow to sit overnight before serving. Serves: 6 to 8 generously.