Ingredients:
1 tablespoon canola oil
1 medium onions, chopped
1 1/2 tablespoons curry powder
1/2 tablespoon tomato paste
1/2 cup red wine
1/2 cup water
1 bay leaves
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:
Heat the oil in a medium stainless steel saucepan.
Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
Add the curry powder and cook for 2 minutes.
Stir in the tomato paste, then the wine, water and bay leaf and bring to a boil.
Add the thyme, oregano and 1/2 Tbsp of the lemon juice and cook until thickened and reduced by three-quarters, about 6 minutes.
Strain the sauce into a large bowl, pressing hard on the solids; let cool.
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.
Refrigerate until chilled or for up to 1 day.
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.
Servings: 6
Time preparation: 40 min.
Time total: 53 min.