5 lb (2.3 kg) chicken, cooked
2 tbsp (1 oz) 25 g butter
1 small onion, finely chopped
1 tbsp curry paste
1 tbsp tomato puree (paste)
4 fl oz (125 ml) red wine
1 bay leaf
juice of 1/2 lemon
4 canned apricots, drained and finely chopped
1 1/4 cup (1/2 pint) 300 ml mayonnaise
2/3 cup (150 ml) 1/4 whipping cream
salt and freshly ground black pepper
2 tbsp (1 oz) 25 g butter
1 small onion, finely chopped
1 tbsp curry paste
1 tbsp tomato puree (paste)
4 fl oz (125 ml) red wine
1 bay leaf
juice of 1/2 lemon
4 canned apricots, drained and finely chopped
1 1/4 cup (1/2 pint) 300 ml mayonnaise
2/3 cup (150 ml) 1/4 whipping cream
salt and freshly ground black pepper
method
1. Remove the flesh from the cooked chicken and cut the chicken flesh into cubes.
2. Melt the butter in a small saucepan and fry the onion for 3 minutes until soft.
3. Stir in the curry paste, tomato puree, wine, bay leaf and lemon juice.
4. Simmer over low heat for 10 minutes until well reduced. Strain and cool.
5. Press the chopped apricots through a sieve into a bowl.
6. Beat in the curry sauce and the mayonnaise.
7. Whisk the cream until fairly stiff and fold into the mixture.
8. Season with salt and freshly ground black pepper to taste.
9. Mix the chicken cubes into the sauce and arrange on a dish.
10. Garnish with lemon wedges.
2. Melt the butter in a small saucepan and fry the onion for 3 minutes until soft.
3. Stir in the curry paste, tomato puree, wine, bay leaf and lemon juice.
4. Simmer over low heat for 10 minutes until well reduced. Strain and cool.
5. Press the chopped apricots through a sieve into a bowl.
6. Beat in the curry sauce and the mayonnaise.
7. Whisk the cream until fairly stiff and fold into the mixture.
8. Season with salt and freshly ground black pepper to taste.
9. Mix the chicken cubes into the sauce and arrange on a dish.
10. Garnish with lemon wedges.
serving amount
serves 8
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