Post by justjordie on Oct 31, 2006 20:43:01 GMT -1
Just dug out this ancient tatty bit of paper that a friend wrote this recipe on for me years ago. A bit fiddly for the sauce but it is gorgeous.
poach two good sized chickens in water, white wine with a couple of carrots, peppercorn and bouquet garni, leave to cool in the liquid to keep moist. Cut into bite sized pieces.
SAUCE
1TBLSP oil, 2oz chopped onion, 1 level desert spoon curry powder, 1TSP tomato purree, a wine glass of red wine, 1/2 wine glass water, bay leaf, salt & pepper & sugar, slice of lemon & good squeeze of lemon, 2heaped TBLSP apricot jam, 3/4 pint mayonnaise and 3TBLSP cream (whipped).
fry onions ion oil, add curry powder and cook for 1 minute. Add purree, wine ,water & bay leaf and bring to boil. Add salt & pepper & sugar to taste, add lemon slice and squeeze of juice and simmer for 5-10 mins to reduce abit. Strain and cool then add to mayonnaise jam and cream mix in chicken and chill.
I promise it is worth the effort.
poach two good sized chickens in water, white wine with a couple of carrots, peppercorn and bouquet garni, leave to cool in the liquid to keep moist. Cut into bite sized pieces.
SAUCE
1TBLSP oil, 2oz chopped onion, 1 level desert spoon curry powder, 1TSP tomato purree, a wine glass of red wine, 1/2 wine glass water, bay leaf, salt & pepper & sugar, slice of lemon & good squeeze of lemon, 2heaped TBLSP apricot jam, 3/4 pint mayonnaise and 3TBLSP cream (whipped).
fry onions ion oil, add curry powder and cook for 1 minute. Add purree, wine ,water & bay leaf and bring to boil. Add salt & pepper & sugar to taste, add lemon slice and squeeze of juice and simmer for 5-10 mins to reduce abit. Strain and cool then add to mayonnaise jam and cream mix in chicken and chill.
I promise it is worth the effort.
