Ingredients - 3 pounds Whole Chicken
- 1 bunch Fresh Parsley
- 1 bunch Fresh Thyme
- 4 Carrots
- 2 Bay Leafs
- 1 teaspoon Whole Black Peppercorns
- 1 tablespoon Vegetable Oil
- 1/2 medium Onion, chopped
- 1 1/2 teaspoons Mild Curry Powder
- 1 teaspoon Tomato Paste
- 1/4 cup Red Wine
- 1/2 cup Water
- 1/2 teaspoon Salt
- small pinch Black Pepper
- 1 teaspoon Lemon Juice
- 1 teaspoon Apricot Jam
- 3 tablespoons Mayonnaise
- 1 tablespoon Slivered Almonds
Directions - Add the chicken, parsley, thyme, carrots, bay leaves and peppercorns to a large stock pot.
- Cover with water, bring to a simmer and cook for 1 hour 20 minutes.
- While the chicken is cooking, add oil to sauté pan and heat over medium heat.
- Add the onion until softened, about 5 minutes, stir in curry powder and cook for 1 minute.
- Stir in tomato paste, wine, water, salt, pepper, lemon juice and apricot jam, simmer for 10 minutes.
- Allow the sauce to cool.
- When the chicken is done, remove from the pan and allow to cool until it can be handled.
- Once cooled, cut up the chicken into bite size pieces.
- Mix the mayonnaise into the curry sauce, then stir in the chicken pieces. Refrigerate until cool.
- Serve topped with toasted flaked almonds.
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