heat olive oil in a small pan on medium heat
Add the onions, curry powder and bay leaf and simmer for 2 minutes, stirring frequently
Add the wine, tomato paste and water and bring to a simmer
add the lemon juice, sugar salt and pepper and continue to simmer another 2 minutes, then remove from heat and allow to cool completely
While the sauce cools combine the sour cream, mayo and mustard in a large mixing bowl
Whisk the cooled sauce into the mayo bowl, then fold in the chicken til fully coated
lay a bed of water cress on a slice of bread, followed by some chicken, spread another slice with chutney, top and serve with chips (crisps)