Place a large pot/casserole on high heat and add into it the chicken along with the roughly chopped onions, carrots, and celery. Fill it up with water to the level of the chicken, season with half the salt and pepper and bring to boil. Cover with a lid and simmer for 75’.
Remove the chicken from the pot and allow to cool. Remove the meat from the bones, cut to small bits, add to a large bowl and keep aside.
Take the bowl of a food processor with the metal blade attached and add the mayonnaise and yoghurt along with the curry, chutney, lime juice, wine, turmeric and the remaining of the salt and pepper. Pulse for a minute or so until the sauce has been well combined. As you need a liquidy sauce, adjust with the addition of more wine.
To put everything together, add into the bowl with the chicken bits the scallions, the finely chopped celery and the raisins. Pour the sauce and fold until bell combined. Place in the refrigerator for 1 hour and serve cold.