Cook the rice according to package directions, transfer to a colander and drain.
Skin the chicken, remove the meat from the bones, dice and add to the rice.
Peel and dice the onions and stir through with curry, vinegar and oil.
Pour over rice and chicken ingredients and mix well. Cover and let stand for 30 minutes.
Clean the celery, blanch briefly in boiling salted water and cut into narrow strips and let cool, add to the other ingredients.
Cut the gherkin into strips and also add it with the paprika.
Mix the mayonnaise with the fresh cream and some pepper and dress the salad with it.
Taste, season if necessary and serve.