Coronation chicken salad

Method

1. Place the chicken in a large pan with the bay leaves, peppercorns and halved onion, and cover with cold water. Bring to the boil, then reduce the heat to a simmer. Poach for 45 minutes until cooked through, then remove from the stock and cool. Discard the skin; shred the meat into large chunks.
2. Meanwhile, in a frying pan, soften the chopped onion in the olive oil over a low heat for 5 minutes. Increase the heat to medium, stir through the curry powder and cook for 2 minutes. Add the tomato purée and cook for a minute more. Add the wine, chutney and lemon juice, then bubble for 2 minutes, stirring, until thickened to a paste. Remove to a bowl and leave to cool completely before blending in a small food processor. Push through a fine sieve with a wooden spoon and discard the solids.
3. In a large bowl, mix together the mayo and yogurt, then stir through 2 tbsp of the curried paste, or more if you like (discard the rest), season with salt and add a squeeze more lemon. Add the chicken and raisins, mixing well to coat. Spoon onto a plate and scatter over the almonds. Serve with watercress and crusty bread or rice.