1 (3 to 5 lb.) whole chicken
1 onion, chopped
1 tbsp. sunflower oil
2 tbsp. mango chutney
1/2 cup chicken stock
1 tbsp. tomato puree
1 tbsp. curry powder
1 1/2 tbsp. lemon juice
1/2 cup. mayonnaise
1/2 cup fresh cream
1/2 pkg. flaked almonds, for garnish

Skin chicken. Cook, remove bones and cube. Cool.

Peel and finely chop onions; cooking oil until soft. Add mango chutney, stock, tomato puree, curry powder and lemon juice. Mix well and simmer, uncovered, for about 10 minutes until mixture reduces. Cool.

Mix mayonnaise and cream together. When other sauce has cooled, mix together.

Note: More cream can be added if wished.

Roast almonds under grill until brown and mix in 3/4 of them (when cool) into sauce together with cooled chicken. Sprinkle almonds over the top.

Enjoy!

Submitted by: Jennifer Walls