Coronation chicken

Pasos

1. Place the chicken in a saucepan with the onion, carrot, bay leaf, salt, and pepper; cover with cold water and heat gently to a quiet simmer.
2. Poach the chicken without a hard boil until the meat is firm, opaque, and still juicy in the center, then let it cool slightly in its broth. Cook until fully done throughout.
3. Drain the chicken, remove the aromatics, then shred or cut the meat into uniform bite-sized pieces; it should remain moist and not dry.
4. Heat the oil in a small saucepan, add the curry powder and tomato paste, and stir until the aroma becomes rich and toasted.
5. Pour in the red wine and let reduce until you have a glossy, thick, and slightly syrupy base; let cool before continuing.
6. In a bowl, whisk together the mayonnaise, crème fraîche, mango chutney, lemon juice, and the cooled curry base until you have a smooth, golden-yellow sauce that generously coats a spoon.
7. Fold the chicken and raisins into the sauce, then taste and adjust with salt, pepper, or lemon juice for a sweet, tangy, and slightly spicy balance.
8. Dry toast the sliced almonds in a skillet until they smell nutty and take on a pale golden color.
9. Serve the Coronation chicken chilled over romaine lettuce leaves, sprinkled with toasted almonds and fresh cilantro.