Ingredients for 10 servings:
1. 1/2 pint chicken stock
2. 4 chicken breasts, braised in stock
3. spray olive oil
4. 1 medium sized onion, finely chopped
5. 1 -2 tablespoon curry powder
6. 1 1/2 teaspoons tomato puree
7. 4 tablespoons mango chutney or 4 tablespoons apricot jam
8. 1/2 pint low-fat mayonnaise
9. 4 tablespoons low-fat sour cream
10. 1/2 lemon, juice of
11. 1 cup slivered almonds
12. optional canned fruit

Directions:
1. Braise the chicken breast in the stock, and allow to cool. Once cold set aside 1/4 pint of the stock to use for sauce later.
2. Cut the chicken into bite size portions (dice).
3. Spray the base of a frying pan with a little olive oil, to prevent sticking.
4. Dry fry the onions, till soft, not browned.
5. Stir in the curry powder according to taste and cook for another 2 minutes.
6. Add 1/4 pint of the stock, tomato puree, lemon juice & chutney/jam.
7. Allow to cool and stir in the mayonnaise and cream.
8. Dry fry the almonds and stir in at the end.
9. wonderful served as part of a cold buffet or in sandwiches.
10. If really want to go to town with this, add cashews nuts and small pieces of tinned fruit, like pineapple, peaches or mandarins.

Enjoy your meal!