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1
In a small skillet, melt the butter.
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2
Add the shallot and chile and cook over moderately low heat until softened, about 4 minutes.
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3
Stir in the curry powder and cook over high heat until fragrant.
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4
Stir in the tomato paste and cook for 1 minute.
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5
Add the wine and boil until reduced to 3 tablespoons.
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6
Add the stock and apricot jam and boil over moderately high heat, stirring occasionally, until reduced to 1/4 cup, about 4 minutes.
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7
Transfer the curry dressing to a medium bowl and let cool to room temperature, then refrigerate until chilled, about 10 minutes.
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8
Whisk the mayonnaise and creme fraiche into the curry dressing.
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9
Fold in the mango, scallions, lemon juice and cilantro.
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10
Season with salt, pepper and Tabasco.
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11
In a medium bowl, toss the chicken leg meat with half of the dressing and refrigerate for 1 hour.
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12
In a small skillet, toast the almonds over moderate heat, stirring, until golden brown, 4 minutes.& transfer to a plate and let cool.
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13
In a large bowl, mix the oil with the lime juice, mustard and sugar and season with salt and pepper.
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14
Add the shredded lettuce and toss well.
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15
Transfer to a platter.
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16
Arrange the leg meat over the lettuce and top with the sliced breast meat.
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17
Spoon the remaining curry dressing over the salad.
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18
Garnish with the toasted almond slices and the cilantro leaves and serve right away with bread from the oven and a glass of nice white wine.
