1.6-1.8kg oven-ready Chicken
Few carrot and onion slices, bay leaf and peppercorns, for flavoring
Salt and pepper
2 onions, peeled
8 no-soak dried apricots
Large pinch of saffron strands
Finely grated rind of 2 lemons
60ml (4 tbsp) thin honey
75 ml (5tbsp) curry paste
450ml white grapes juice
45ml (3 tbsp) double cream
herbs, to garnish
Place the chicken in large saucepan and add the flavoring ingredients
with a large pinch of salt.
Bring to the boil, cover and simmer until the chicken is thoroughly
cooked - about 1 hour.
Leave to cool in the liquid.
Chop the onions.
Melt the butter in a small pan, add the onions and sauté until softened.
Add the apricots, saffron, lemon rind, honey, curry paste and grape
simmer, uncovered, for 30-40 minutes or until the curry mixture is the
consistency of thin chutney.
Cool. Blend the mixture in a food processor, then pass through a sieve.
Remove the chicken meat from the bone, discarding the skin.
Cut the chicken into bite-sized pieces and place in a bowl.
Cover and refrigerate until required.
Stir half of the curry mixture into the mayonnaise (freeze the remainder
for later use).
Mix in the cream and seasoning to taste.
Fold the chicken into the curry sauce.
Serve with a rice or mixed rice and lentil salad, garnished with herbs.