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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 8 |
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An ideal dish for any gathering also good for a dinner Party Ingredients:
2 whole chicken |
400 ml chicken stock |
125 ml white wine |
1 carrot, peeled and sliced into rings |
1 bouquet garni (or rosemary, thyme, parsley and sage) |
1 onion, chopped |
poultry seasoning |
crushed black pepper (don't forget to remove them afterwards!) or crushed peppercorn (don't forget to remove them afterwards!) |
250 (1 cup) ml water |
15 ml oil |
2 medium onions, finely chopped |
30 ml curry powder |
10 ml tomato paste |
125 ml white wine |
chicken stock (from the roast chicken) |
3 bay leaves |
1 orange, juice and zest of |
salt |
1 pinch cayenne pepper |
60 ml marmalade |
250 ml mayonnaise |
125 ml cream, whipped |
1 can apricot halves or 1 can peach halves in syrup |
6 cups cooked basmati rice (to serve) |
Directions:
1. Place all the ingredients in a large roasting pan or casserole dish and cover.
2. Bake at 180°C/350°F for 5 1/2 hours or until tender.
3. Leave to cool in the liquid.
4. Drain the liquid and set it aside to use in the curry sauce for the chicken stock.
5. De-bone the chicken and remove the skin.
6. Break the chicken into bite-size pieces and set aside.
7. -ForCurry Sauce-.
8. Sauté onions in oil for 3-4 minutes, add curry powder and cook for a further 2 minutes.
9. Add tomato paste, wine, stock, bay leaf, orange peel, orange juice, seasoning and marmalade.
10. Bring to the boil and simmer for 10 minutes.
11. Add the mayonnaise and fold the whipped cream lightly into the warm sauce.
12. Do not boil the sauce after you have added the cream and mayonnaise.
13. Mix the chicken pieces with two- thirds of the creamy curry sauce.
14. -ASSEMBLINGTHE DISH-.
15. Place Basmati rice on a platter and arrange the chicken pieces on top.
16. Pour over the remaining curry sauce and garnish with peach or apricot halves.
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