This recipe is an old favourite for me, and is really useful as a meal to prepare the day before a meal. You can cook the chicken and prepare the sauce the day before serving, and then you just combine the two at the last minute. It is served cool so it is great as a summer meal for a picnic or a buffet type lunch served with salads.
Preparation Time: About 30 minutes, plus time for the chicken to cool
Cooking Time: 1 and 1/4 hours
Makes: About 6 servings, depending on accompaniments
Ingredients 1 large chicken
2 medium onions
2 bay leaves
20ml medium curry powder
100ml stock (left from cooking the chicken)
45ml fruit chutney
15ml tomato puree
30ml fresh lemon juice
10ml lemon zest
100ml natural yoghurt
15g fresh coriander or parsley or salad ingredients, for garnishing
Put the chicken in a saucepan, together with one onion cut into quarters, and the bay leaves. Cover with cold water.
Bring to the boil, and then leave to simmer for 1 and a 1/4 hours.
Drain, keep the stock aside, and allow to cool.
Shred the chicken flesh from the bones and put in the fridge.
Finely chop the other onion and fry in oil until soft.
Add the curry powder and cook, stirring continuously, for about half a minute.
Add 100ml of the stock left from cooking the chicken, as well as the chutney, tomato puree, lemon juice, and lemon zest.
Simmer for 10 minutes, strain and leave to cool.
The remaining stock can be kept aside to use in a soup or stew.
Add the mayonnaise and yoghurt to the cooled curry sauce.