apricot puree (2 tbsp - fresh, canned or dried w/water)
mayonnaise (2 cups)
heavy whipping cream (3tbsp)
cilantro or watercress to garnish
Instructions
Slice chicken to small pieces (“tenders” six or as small as about 1” x 2” x ½”), simmer in broth plus water to cover, for about 20 minutes – until cooked (or, bake with some butter in 350F oven for about 45 minutes). Dredge top of foam, cover and set-aside until serving.
Using a medium size heavy saucepan, sauté the Onion in the Oil until softened (about 2-4 minutes)
add the Curry Powder and cook another 2 minutes, stirring constantly.
Add Tomato Puree (or paste), Red Wine, Water and Bay Leaf – bring to a boil, then add Salt, Pepper, Sugar and ½ Lemon Juice, and reduce heat to a slow simmer.
Simmer uncovered for 10 minutes. Strain the sauce and set aside to cool (just not hot).
Slowly whisk in the mayonnaise to the sauce and 1 Tbsp of the Apricot Puree. Taste – make adjustments to lemon (if it’s too sweet) or apricot (if it’s too tart). Blend completely, then stir in Cream and blend completely.
Pour sauce over chicken and garnish with Cilantro or Watercress.
Originally Submitted
6/18/2012
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