Cooked chicken meat cut into
Bite-size pieces
1 tb Oil
2 oz Finely chopped onion
1 tb Curry powder
1 tb [heaping] tomato puree
1 c Red wine
1/2 c Water
1 Bay leaf
Salt, sugar & pepper to
Taste
2 sl Lemon
Lemon juice to taste
2 tb Apricot jam
2 c Mayonnaise
3 tb Lightly whipped cream
This dish was created in 1953 for H.M. Queen Elizabeth's
Coronation.
Heat oil in frying pan, add onion and cook gently for 3 to 4
minutes. Add curry powder and cook for a further 2 minutes. Add
tomato puree, wine, water and the bay leaf. Bring to the boil,
add salt and sugar to taste, pepper, lemon and lemon juice. Simmer
uncovered for 5 to 10 minutes. Cool, remove lemon slices and bay
leaf. Gradually add to mayonnaise and season with apricot jam.
Adjust seasoning, adding a little more lemon juice if necessary.
Stir in whipping cream. Mix the sauce with the chicken meat and
serve. Excellent with cold rice and fresh peas.
From: Anita Bautsch
Other versions call for pineapple, dried currants, raisins or
sultanas, or seedless grapes instead of apricot jam.
Can be served cold as a chicken salad sandwich filling.- JW)
MMMMM
Cheers
Jim
... I wanna have five meals a day. Who decided on three anyway?
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