- Serves: 4-6
- Cook Time: 15 minutes (plus poaching chickens)
- Prep Time: 40 minutes
- Effort: easy
- 2 chicken
For the sauce:
- 1 tbsp sunflower oil
- 60 g onions, chopped
- 2 tsp curry powder, mild or medium
- 1 tsp tomato purée
- 100 ml red wine
- 60 ml water
- 1 bay leaves
- 1 slices lemons
- 1 squeeze lemon juice
- 6 dried apricots
- 450 ml mayonnaise
- 3 tbsp double cream, lightly whipped
- 1 pinches sugar
- 1 pinches black pepper
- 1 pinches cayenne pepper, or paprika
- 2 sprigs parsley, chopped (or sprigs of curly parsley)
1. To make the sauce, pour the oil into a medium saucepan and gently fry the onion until softened but not browned.
2. Add the curry powder, tomato puree, wine, water, bay leaf, slice of lemon and a dash of lemon juice. Simmer, uncovered, for 5-10 minutes, then strain. Leave to cool.
3. Put the apricots in a pan with barely enough water to cover. Simmer until very tender, then liquidise, adding a little extra water if needed. Leave to cool.
4. Take the mayonnaise and add the curry flavouring and apricot puree. Season to taste with salt, a little sugar and freshly ground black pepper to taste.
5. Fold in the whipped cream.
6. Strip the meat from the chickens and tear into bite-sized pieces. Toss in enough of the flavoured mayonnaise to coat nicely.
7. Arrange on a plate, garnish with a sprinkling of cayenne or paprika and parsley, and voila - all you need now is a Cathedral and an Archbishop!
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