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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
1 tablespoon canola oil |
1 medium onion, chopped |
1 1/2 tablespoons curry powder |
1/2 tablespoon tomato paste |
1/2 cup red wine |
1/2 cup water |
1 bay leaf |
1 pinch dried thyme |
1 pinch oregano |
1 tablespoon fresh lemon juice |
1/2 cup mayonnaise |
1 tablespoon apricot jam, strained |
6 cups chicken, cooked, shredded |
1/4 cup currants (optional) |
salt & pepper, freshly ground |
2 tablespoons flat leaf parsley, chopped |
Directions:
1. Heat the oil in a medium stainless steel saucepan.
2. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
3. Add the curry powder and cook for 2 minutes.
4. Stir in the tomato paste, then the wine, water and bay leaf and bring to a boil.
5. Add the thyme, oregano and 1/2 Tbsp of the lemon juice and cook until thickened and reduced by three-quarters, about 6 minutes.
6. Strain the sauce into a large bowl, pressing hard on the solids; let cool.
7. Add the mayonnaise, the jam and the remaining 1/2 Tbsp of lemon juice to the sauce. Fold in the chicken and currants, if using, and season with salt and pepper.
8. Refrigerate until chilled or for up to 1 day.
9. Sprinkle with the parsley and serve. NOTE: Since this is from a wine magazine, you didn't think they would leave out the best wine to serve with this meal, did you? Their recommendations: The sweet notes of apricots and currants point to a wine with some fruitiness and spice of its own.
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