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1
Make the dressing: In a blender or food processor blend the garlic, the vinegar, the lemon juice, the curry powder, the chutney, salt and pepper to taste until the mixture is smooth.
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2
With the motor running add the oil in a stream, add the sour cream and the water, adding additional water if necessary to reach the desired consistency, and blend the dressing until it is combined well.
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3
Transfer the dressing to a small bowl and stir in the coriander.
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4
the dressing may be made 1 day in advance and kept covered chilled.
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5
Make the wild rice mixture: In a large heavy saucepan combine the wild rice with the water and the salt and simmer it, covered, for 45 to 50 minutes, or until it is absorbed.
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6
Transfer the wild
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7
rice to a large bowl and add the vinegar, the oil, and salt and pepper to taste.
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8
Toss the mixture well and let is cool completely.
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9
The wild rice mixture may be prepared up to this point 1 cay in advance and kept covered and chilled.
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10
Stir in the scallions and the raisins.
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11
Cut the chicken into 3/4-inch pieces.
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12
Spoon the wild rice mixture onto one side of a large shallow serving dish, arrange the chicken on the other half, and arrange the mache decoratively down the middle.
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13
Serve the dressing separately.
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14
(Alternatively, the wild rice mixture, the chicken, and the dressing may be tossed together in a large serving bowl and garnished with the mache.)
