Cook the raisins in the wine in a small saucepan over low heat, just until they are soft, about 3 to 5 minutes. Transfer the raisins with any remaining wine to a plate to cool and set them aside.
In another small sauté pan over low heat, cook the olive oil and onion, stirring occasionally, until soft and translucent, about 2 to 3 minutes. Add the garlic, curry and turmeric and continue stirring and cooking until they are hot, about 1 minute. Add the chicken stock and cook at a low simmer, letting it reduce by 80 percent, about 5 minutes. Be sure to not let the onions dry out. While still wet, transfer the curried onion to a plate and let it cool to room temperature.
In a big bowl, mix the raisins, curried onion, chicken, almonds, mayonnaise and balsamic vinaigrette. Mix everything well until the salad is well blended.
Season with salt and pepper. At this point you can either serve immediately or store in an airtight plastic container in the refrigerator for up to 3 days. Serve sprinkled with the chopped parsley.
Recipe from Cook Brazilian, by Leticia Moreinos Schwartz, photography by Ben Frink, published by Kyle Cathie, £19·99.
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