Coronation Chicken

Remove the skin from the Chicken and cut into small pieces. Place under the grill and cook until golden brown. Allow to cool.

Meanwhile, finely chop the Onion. Heat up the Vegetable Oil in a small saucepan and add the Onion. Cook on a medium heat for about 3 minutes until the Onion is soft and translucent. Add to this the Curry Paste, Tomato Puree, Red Wine, Bay Leaf and the Lemon juice.

Lower the heat and simmer uncovered for about 10 minutes until reduced. Strain the contents and leave to sauce to cool.

Finely chop the Apricot Halves and puree them through a sieve or with a blender. Place into a bowl and mix in the Mayonnaise. Add the cooled down sauce and mix well. Whip the Cream to stiff peaks and fold this also into the mixture. Season with Salt & Pepper and if necessary add a little extra Lemon Juice.

Finally, fold in the grilled Chicken pieces coating them with the mixture well.

Garnish with Watercress and serve.

Serves 8 as a Salad.