4 x 8 oz. chicken breasts
1 tbsp. mild curry powder
1 tbsp. fresh mint, finely chopped
3 tbsp. olive oil
1 tbsp. red current jelly
1/2 pt. creme fraiche
3/4 pt. mayonnaise

Bone, skin, dice chicken breasts. Place oil into thick frying pan and heat well. Add chicken; toss to seal add curry powder, mint, jelly and stir well. Add cream. Simmer 5 to 10 minutes until reduced by 1/3. Allow to cool, add 1/2 to 3/4 pt. mayonnaise. Serve cold with orange segments and toasted almonds.