2.3 kg (5 lb) oven-ready chicken
50 g (2 oz) butter, softened
4 rashers streaky bacon, rinded (optional)
1 small onion, skinned and finely chopped
15 ml (1 tbsp) curry paste
15 ml (1 tbsp) tomato puree
100 ml (4 fl oz) red wine
1 bay leaf
juice of 1/2 lemon
4 canned apricots, finely chopped
300 ml (1/2 pint) mayonnaise
150 ml (5 fl oz) whipping cream
salt and freshly ground pepper
cucumber slices, to garnish
50 g (2 oz) butter, softened
4 rashers streaky bacon, rinded (optional)
1 small onion, skinned and finely chopped
15 ml (1 tbsp) curry paste
15 ml (1 tbsp) tomato puree
100 ml (4 fl oz) red wine
1 bay leaf
juice of 1/2 lemon
4 canned apricots, finely chopped
300 ml (1/2 pint) mayonnaise
150 ml (5 fl oz) whipping cream
salt and freshly ground pepper
cucumber slices, to garnish
method
1. Put the chicken into a deep roasting tin, brush with half the butter and lay the bacon rashers (if using) over the breast. Roast in the oven at 200°C (400°F) mark 6 for 2 hours or until tender. Cool, then discard the skin and bones and dice the flesh.
2. In a small pan, heat the remaining butter, add the onion and cook for 3 minutes, until softened. Add the curry paste, tomato puree, wine, bay leaf and lemon juice.
3. Simmer, uncovered, for about 10 minutes, until well reduced. Strain and cool.
4. Sieve the apricots to produce a puree. Beat the cooled sauce into the mayonnaise with the apricot puree.
5. Whip the fresh cream until standing in soft peaks and fold into the mixture. Season, adding a little lemon juice if necessary.
6. Toss the chicken pieces into the sauce and garnish with sliced cucumber.
2. In a small pan, heat the remaining butter, add the onion and cook for 3 minutes, until softened. Add the curry paste, tomato puree, wine, bay leaf and lemon juice.
3. Simmer, uncovered, for about 10 minutes, until well reduced. Strain and cool.
4. Sieve the apricots to produce a puree. Beat the cooled sauce into the mayonnaise with the apricot puree.
5. Whip the fresh cream until standing in soft peaks and fold into the mixture. Season, adding a little lemon juice if necessary.
6. Toss the chicken pieces into the sauce and garnish with sliced cucumber.
serving amount
serves 8
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