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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A very tasty way to use up cooked chicken or turkey or duck (or all 3 mixed) after Christmas (or any time). Very handy if it is hot. It may seem like a like of work but it's worth it. Chill time not counted Ingredients:
1/2 white onion, finely diced |
1/2 cup celery, finely diced |
2 tablespoons olive oil |
2 teaspoons curry powder |
1 tablespoon tomato paste |
1/2 cup white wine |
1/2 cup chicken stock |
salt and pepper |
1 teaspoon lemon juice |
3/4 cup cream, lightly beaten |
3 tablespoons mayonnaise |
4 -5 cups cooked chicken, cut into 1cm cubes |
125 g sultanas |
1/4 cup slivered almonds |
Directions:
1. Heat oil in a fry pan and saute onion and celery for 2 minutes.
2. Add curry powder and cook a further 2 minutes.
3. Quickly stir in tomato paste and cook lightly then add the wine, stock, seasonings, lemon juice.
4. Simmer 10 minutes over a low heat.
5. Allow to cool.
6. Add all the remaining ingredients, stir well and chill.
7. Serve over lettuce leaves with salad accompaniments.
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