->Coronation 04 <-

2 young roasting chickens

1 carrot

bouquet garni

salt to taste

3-4 peppercorns

water and wine

cream of curry sauce (recipe follows)

In a large pot, place chickens, carrot, bouquet garni, salt and peppercorns in enough water and a little wine to barely cover.

Bring to a simmer and poach for 40 minutes or until tender.

Cool in the liquid and then remove chicken and cut up, discarding

skin and bones. Cut meat into cubes or pieces. Mix chicken with

enough of the curry sauce to moisten. Serve arranged on a platter

and topped with remaining sauce.

Cream Curry Sauce

1 tbsp. oil

1/4 cup chopped onion

1 tbsp. curry powder

1 tbsp. tomato puree or paste

3/4 cup red wine

1/2 cup water

1 bay leaf

salt, sugar and black pepper to taste

2 slices of lemon and a squeeze of lemon juice

3/4 pint mayonnaise (British pint)

1-2 tbsp. apricot puree

3 tbsp. lightly whipped cream plus a little extra

Heat the oil in a large skillet over medium heat. Add the onion

and cook gently 2-4 minutes. Add the curry powder and cook for two

minutes. Add tomato puree and wine, water, bay leaf. Bring to a

boil. Season with the salt, sugar black pepper, lemon slices and juice. Simmer, uncovered for 5-10 minutes. Strain and cool. Add

mayonnaise gradually with apricot puree to taste. adjust seasonings.

Add more lemon juice if desired. Stir in whipped cream. Use as

mentioned above.