Prep 40 mins
Cook 13 mins
- 1 tablespoon canola oil
- 1 medium onion, chopped
- 1 1⁄2 tablespoons curry powder
- 1⁄2 tablespoon tomato paste
- 1⁄2 cup red wine
- 1⁄2 cup water
- 1 bay leaf
- 1 pinch dried thyme
- 1 pinch oregano
- 1 tablespoon fresh lemon juice
- 1⁄2 cup mayonnaise
- 1 tablespoon apricot jam, strained
- 6 cups chicken, cooked, shredded
- 1⁄4 cup currants (optional)
- salt & pepper, freshly ground
- 2 tablespoons flat leaf parsley, chopped
- Heat the oil in a medium stainless steel saucepan.
- Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
- Add the curry powder and cook for 2 minutes.
- Stir in the tomato paste, then the wine, water and bay leaf and bring to a boil.
- Add the thyme, oregano and 1/2 Tbsp of the lemon juice and cook until thickened and reduced by three-quarters, about 6 minutes.
- Strain the sauce into a large bowl, pressing hard on the solids; let cool.
- Add the mayonnaise, the jam and the remaining 1/2 Tbsp of lemon juice to the sauce. Fold in the chicken and currants, if using, and season with salt and pepper.
- Refrigerate until chilled or for up to 1 day.
- Sprinkle with the parsley and serve. NOTE: Since this is from a wine magazine, you didn't think they would leave out the best wine to serve with this meal, did you? Their recommendations: The sweet notes of apricots and currants point to a wine with some fruitiness and spice of its own.