Yield: 8 servings
2.3 kg chicken, poached
1 tablespoon vegetable oil
1 small onion, finely chopped
1 tablespoon curry paste
1 tablespoon tomato puree
100 ml red wine
1 bay leaf
1/2 lemon, juice only
4 canned apricot halves, drained, finely chopped
300 ml mayonnaise
100 ml whipping cream
salt and pepper
watercress, to garnish
Remove the flesh from the chicken and cut into small pieces. In
a small saucepan, heat the oil, add the onion and cook for about
3 minutes, until softened. Add the curry paste, tomato puree,
wine, bay leaf and lemon juice. Simmer, uncovered, for about 10
minutes until well reduced. Strain and leave to cool.
Puree the chopped apricot halves in a blender or food processor or
through a sieve. Beat the cooled sauce into the mayonnaise with
the apricot puree. Whip the cream to stiff peaks and fold into
the mixture. Season, adding a little extra lemon juice if necessary.
Fold in the chicken pieces.
Garnish with watercress to serve.