United Kingdom
Chilled cooked chicken dressed with a reduced curry-wine sauce, apricot purée, mayonnaise and whipped cream.
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Small saucepan · Sieve · Blender · Whisk · Large mixing bowl · Refrigerator
4 clear steps
Use already fully cooked chicken that has been refrigerated promptly. Remove skin and bones and cut the meat into small pieces. This recipe does not provide a raw-chicken cooking method.
Warm oil in a saucepan and soften onion for about 3 minutes. Add curry paste, tomato purée, wine, bay leaf and the juice of half a lemon. Simmer uncovered for about 10 minutes until reduced.
Strain the sauce, discard solids and cool promptly. Purée the pitted apricot halves, then beat into mayonnaise with the cooled sauce.
Whip cream to firm peaks and fold gently into the dressing. Season, fold in the chilled chicken and garnish with watercress if desired. Keep refrigerated until serving eight portions.
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