Coronation Chicken

• Ready In: 53 mins
• Serves: 6

Ingredients

• 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

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.