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Cook dinner pasta in a huge pot of lightly salted water unless al dente, about 10 minutes. Drain and rinse. Residing aside.
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Toast almonds in a tiny dry skillet over low heat, stirring repeatedly, unless golden, about 2 minutes. Switch to a plate to chill. Return the pan to the stovetop and add curry powder. Toast, stirring repeatedly, over low heat unless fragrant, about 30 seconds. Switch to a tiny bowl; lunge in mayonnaise, yogurt, chutney, turmeric, cinnamon and ground crimson pepper.
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Mix chicken, raisins, scallions, celery and the reserved pasta in a huge bowl. Add the dressing and toss to coat. Style and alter seasonings with salt, pepper and ground crimson pepper. Garnish with the toasted almonds.
Tricks
Tip: To poach chicken breasts: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to quilt; carry to a boil. Veil, decrease heat to low and simmer gently unless chicken is cooked thru and no longer red in the center, 10 to 12 minutes.
