Royal Chicken

1. 1

   Remove the flesh from the cooked chicken and cut into small pieces.

2. 2

   In a small saucepan, heat the oil, add the onion and cook for about 3 minutes, until softened.

3. 3

   Add the curry paste, tomato puree, wine, bay leaf and lemon juice.

4. 4

   Simmer, uncovered, for about 10 minutes until well reduced.

5. 5

   Strain and leave to cool.

6. 6

   Puree the chopped apricot halves in a blender or food processor or through a sieve.

7. 7

   Beat the cooled sauce into the mayonnaise with the apricot puree.

8. 8

   Whip the cream until it forms stiff peaks and fold into the mixture.

9. 9

   Season, adding a little extra lemon juice if necessary.

10. 10

    Fold in the chicken pieces.

11. 11

    Garnish with watercress or parsley to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.