Start with the mayonnaise. Crush the garlic with a pinch of salt and combine in a bowl with the egg yolks, mustard, cider vinegar and some pepper.
Start whisking in the oils, a few drops at a time to start with, then in small dashes, whisking in each addition to amalgamate.
Stop when you have a glossy, wobbly mayonnaise. Check the seasoning and add more salt, pepper, mustard or vinegar if you like.
Measure 200-250g of the mayonnaise (refrigerate the rest for other uses) and combine thoroughly with the yoghurt, curry paste and chutney. Cut or tear the chicken into bite-sized pieces and fold through the dressing, with the blueberries and celery stalks.
Taste and add lemon juice if needed and season with salt and pepper as needed. Spread the salad out on a large serving platter and finish with celery leaves and a scattering of toasted almond flakes.
Serve a green salad and some good bread on the side, or with the classic rice salad accompaniment.
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