Total Time
53mins
Prep 40 mins
Cook 13 mins

Ingredients Nutrition

Directions

  1. Heat the oil in a medium stainless steel saucepan.
  2. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
  3. Add the curry powder and cook for 2 minutes.
  4. Stir in the tomato paste, then the wine, water and bay leaf and bring to a boil.
  5. Add the thyme, oregano and 1/2 Tbsp of the lemon juice and cook until thickened and reduced by three-quarters, about 6 minutes.
  6. Strain the sauce into a large bowl, pressing hard on the solids; let cool.
  7. 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.
  8. Refrigerate until chilled or for up to 1 day.
  9. 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.

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