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1
In a medium bowl, toss together the chicken, onion, coriander, and raisins.
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2
In a small saute pan, heat the oil over medium heat, add the curry powder, and stir until fragrant, about 30 seconds.
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3
Remove pan from the heat and set oil aside to cool.
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4
In a small bowl mix together the curry oil, mayonnaise, lime juice and chutney.
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5
Gently fold the chicken mixture into the flavored mayonnaise.
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6
Add the nuts, if desired.
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7
Serve on a bed of lettuce or in a pita sandwich.
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8
Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan.
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9
Cover with the broth, and bring just to a boil.
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10
Lower the heat to very low and cover.
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11
Poach the chicken for 20 minutes or until firm to the touch.
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12
Remove the pan from the heat, uncover, cool the chicken in the stock for 30 minutes.
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13
Transfer the chicken to a cutting board and reserve the liquid.
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14
Bone and skin the chicken and cut the meat into 1 inch cubes.
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15
Discard the bones and skin.
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16
Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use.
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17
Remove any fat from the surface of the broth before using.
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18
Yield: 4 cups cubed chicken or 4 to 6 servings
