Sauce Heat the olive oil in a saucepan and sauté the onion and curry powder until the onion is soft. Add the remaining ingredients up to and including the cayenne pepper and simmer for 5 minutes. Blend the sauce in a food processor until smooth. Allow the sauce to cool to room temperature. Add the mayonnaise and yoghurt and mix well. Cut the chicken breasts into thin strips and pour the sauce over the strips. Mix gently, cover and refrigerate until needed.
To Serve Stir in the celery and walnuts just before serving and garnish with fresh watercress. Serve on rye bread.
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