Prep 2 hrs 15 mins
Cook 30 mins
This elegant recipe supposedly dates back to 1953, the year when Elizabeth II was crowned Queen of England. Whether or not that is the case, it is an unusual recipe and tastes great.
- 1 (5 lb) chicken, cooked
- 1 tablespoon vegetable oil
- 2 -3 ounces finely chopped sweet onions
- 1 tablespoon curry paste
- 1 tablespoon tomato puree
- 4 ounces red wine
- 1 bay leaf
- 1⁄2 freshly squeezed, lemon, juice of
- 4 cans apricot halves, drained & chopped
- 1 1⁄4 cups mayonnaise
- 4 -5 ounces heavy whipping cream
- salt and pepper
- watercress (to garnish) or parsley (to garnish)
- Remove the flesh from the cooked chicken and cut into small pieces.
- In a small saucepan, heat the oil, add the onion and cook for about 3 minutes, until softened.
- Add the curry paste, tomato puree, wine, bay leaf and lemon juice.
- Simmer, uncovered, for about 10 minutes until well reduced.
- Strain and leave to cool.
- Puree the chopped apricot halves in a blender or food processor or through a sieve.
- Beat the cooled sauce into the mayonnaise with the apricot puree.
- Whip the cream until it forms stiff peaks and fold into the mixture.
- Season, adding a little extra lemon juice if necessary.
- Fold in the chicken pieces.
- Garnish with watercress or parsley to serve.