Heat about 1 l of water, add salt, cloves, quartered celery, onion, pepper and bay spice and cook the poultry meat for 20 min, then remove meat and cool. In the meantime, remove peel from apples and kiwi, core apples and cut into thin slices. Cut kiwi into cubes, cut pineapple slices into pieces, remove peel from tangerines and divide into wedges.
Cut cold poultry meat into strips, mix with fruit and garnish with halved voucher cherries and walnut halves.
Prepare a dressing from salt, juice of one lemon, sour milk, pepper and curry and pour over the chicken salad form.
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