Ingredients:
1 small red onions, chopped
1/2 garlic cloves, chopped
1 tablespoon tomato paste
1/2 teaspoon curry powder
2 tablespoons lemon juice
2 tablespoons mango chutney
5 ounces good mayonnaise
5 ounces thick yogurt
24 ounces cold cooked chicken, chopped
8 ounces seedless grapes, halved
3 ounces apricots, chopped
3 sticks celery
2 ounces toasted sliced almonds
paprika
watercress
cooked rice
cooked wild rice
Directions:
Chop onion and garlic.
Place tomato puree, curry powder, 1 tablespoon lemon juice, mango chutney or apricot jam in a small saucepan and bring to the boil very slowly, stirring all the time.
Add the chopped onion and garlic and put in a blender. Reduce to a puree.
Mix together the mayonnaise and yoghurt and stir into the puree.
Stir in the chicken. Toss grapes in remaining lemon juice and stir in gently with the apricots and celery.
Taste and check seasoning.
Chill in fridge overnight.
Pile into an oval or square serving dish, garnish with small bunches of watercress.
Srinkle the chicken mixture with the browned flaked almonds, and finally paprika.
Serve with Rice and Wild Rice.
Try using apricot jam in place of the mango chutney.
Servings: 6
Time preparation: 45 min.
Time total: 45 min.