Heat the oil in a pan and fry the
onion over moderate heat for 3 minutes, add the garlic and celery
and fry, stirring occasionally, for 3 minutes.
Stir in the spices and cook for 1
minute, then gradually pour on the stock.
Bring to the boil, cover and simmer
for 15 minutes.
Add the chicken, chutney and
sultanas and continue cooking for 5 minutes.
Season with salt and pepper, stir
in the yoghurt and allow just to heat through.
Meanwhile, cook the pasta in plenty
of boiling, salted water for 12-13 minutes, or according to the
directions on the packet, until just tender.
Drain and turn into a heated
serving dish.
Pour the chicken sauce over and
garnished with the walnuts.
Serving Suggestion :
A salad of red and green peppers
and onions sliced into rings, or sliced banana tossed in lemon juice, to
preserve the color, and mixed with raisins or finely chopped dried
apricots.