Recipes from England :: English Main Dish Poultry
This is good for a cold buffet.
8 half chicken breasts
1 1/2 (one and one-half) c. mayonnaise
1 (7 1/2 ounce) jar apricot purée (baby food)
1 small onion, finely chopped
1 Tbsp. curry powder
1 heaping tsp. tomato purée
3/4 c. red wine
1/2 c. water
1 bay leaf
Little salt, pepper and sugar
1 Slice or 2 of lemon
1 squeeze of lemon juice
3 Tbsp. whipping cream, lightly whipped
Cook chicken breasts in seasoned water until done. Drain, cool and cut meat into bite-size pieces. Mix mayonnaise and apricot purée and set aside.
Heat oil and sauté onion 3 to 4 mins. Add curry powder and cook 2 mins. more. Add tomato purée, wine, water and bay leaf. Let it come to a boil and add salt, pepper, sugar, lemon and lemon juice. Simmer uncovered or without a lid 5-10 mins. Strain and cool; then add slowly to the mayonnaise mixture. Add cream.
Serve cold over the chicken bits.
Serves 8 to 10.
