Cold Chicken in Curried Cream

Ingredients

• 2 cooked chickens about 1.5kg in size
• These can be steamed or poached in water with a bouquet garni (Parsley, Bayleaf and thyme). Skin and divide into portions. Cover with galdwrap
• Sauce:
• 3 tablespoons vegetable oil
• 2 medium sized white onions, diced
• 1 tablespoon curry powder
• ¼ cup tomato sauce
• 1 tablespoon apricot jam
• 1 tablespoon mango chutney
• ½ cup mayonnaise
• ½ cup lightly whipped cream

Method

Heat the oil and add the onions. Cook until softened. Add the curry powder and cook for about a minute. Remove from the heat, add the tomato sauce and apricot jam, sieved if necessary. Add the chutney last and leave to cool.

When cold fold into the mayonnaise and lastly stir through the whipped cream.

Place a little of the mixture on the base of a serving dish. Arrange the chicken over this and then top with the remainder of the sauce. There should be enough to coat each portion of chicken. Keep refrigerated. It can be kept 12 hours like this and the chicken will keep moist in the sauce.

When ready to serve, the dish could be garnished with leaves of Italian parsley and/or roasted slivered almonds.

Suggested Wines to go with Today's Recipe

VIOGNIER:

Coopers Creek (Gisborne)

Mission Reserve

Te Mata Estate Woodthorpe

Trinity Hill Gimblett Gravels

Yalumba (Barossa Valley)