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By French Tart on September 29, 2012
"This is my adaptation of the much loved and famous recipe created by Constance Spry for the Queen's Coronation lunch in 1953. I make this regularly for picnics and buffets; it is also amazing as a sandwich filler. In 1953, curry powder would have been used - but I find that curry paste works better. Use any type of poached or cooked chicken - I..."
Ingredients: apricot halves, curry paste...
Prep Time: 10 mins
Total Time: 25 mins