Chicken in Curry Mayonnaise |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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An excellent dish for a picnic as you serve this cold. Comes from my handwritten book of tried and tested recipes, this is a firm family favourite in summer and is always requested, especially when we go on a picnic. Whilst the recipe states to use whole chicken pieces I find breaking the chicken into smaller pieces allows the sauce to penetrate each piece with a very tasty mild, curry mayonnaise flavour. Ingredients:
8 skinless chicken thighs or 8 skinless chicken breasts |
2 large onions, sliced into rings |
5 ml salt |
25 ml oil |
15 ml curry powder |
15 ml vinegar |
30 ml apricot jam |
250 ml mayonnaise |
75 ml water |
Directions:
1. Season the chicken with salt.
2. place in a saucepan with the water and cook till done.
3. Set the chicken aside to cool off.
4. Saute the onions in the oil until soft.
5. Add the curry powder and vinegar and cook for 1 minute.
6. Add the apricot jam and simmer for about 5 minutes.
7. Remove from cooktop and set aside to cool off.
8. Arrange the chicken in a serving dish (or break into smaller pieces first).
9. Mix the mayonnaise with the cooled curry mixture and pour over the chicken.
10. Place in the refrigerator to chill.
11. Note: the flavour develops even better when you chill this overnight. Cooling time is not included in the timings.
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