This recipe comes from my sister’s mother in law Eileen who happens to be well into her 80’s today and is well-known for this dish when entertaining.
This is a very mild sweet curry that kids will enjoy but be warned it
has wine in it, which is why it is such a lovely dish.
Measurements for mayonnaise are a little bit off pat so I suggest you start with 150 ml and just add a little more to taste if need be. Be careful of adding too much mayonnaise!
1 US pint = 473.17 ml 1 UK or imperial pt = 568.26 ml
1 whole chicken, pre-cooked, skinned and deboned
1 tablespoon oil
30 ml medium Rajah brand curry powder
1 wine glass good dry red wine
A squeeze lemon juice to taste
3/4 pint (150 ml) mayonnaise (Start with 150 ml and keep tasting to see
if you need a little more)
1 1/2 – 2 medium to large onions, finely chopped
1 tablespoon good quality tomato paste
30 ml smooth apricot jam (You might need a little more as it
has been watered down over the years. Taste and add a little more if needed)
30 ml double whipping cream
Salt to taste
Pepper is optional (A touch cayenne if you wish)
Pre-cook or steam chicken. Reserve stock (liquid’s of chicken) Set
aside to cool and debone.
Once chicken has cooled, scoop off chicken fat from the surface of
cooking liquid and use this to saute your onions together with
adding a bit of oil if fats are not enough (Chicken has more than
enough fat today). Saute onions gently for 3-4 minutes.
Add curry powder, tomato paste, wine and lemon juice.
Cook for 5 minutes. Then add mayonnaise, cream and jam .
Simmer on very low for 3 minutes. Add salt to taste and some pepper if
you wish. Lastly add your deboned chicken pieces diced up.
Serve with fluffy white steamed rice and a green salad.