This famous salad was invented by Constance Spry and served at the Queen’s Coronation lunch in 1953.
1 x 2.3 Kilogram Chicken, poached (5 lb)
1 Tablespoon Vegetable oil
1 Small Onion, finely chopped
1 Tablespoon Curry paste
1 Tablespoon Tomato purée
120 ml Red wine (4 fl oz)
1 Bay leaf
1/2 Lemon, juice only
4 Canned apricot halves, finely chopped
300 ml Mayonnaise (1/2 pint)
120 ml Whipping cream (4 fl oz)
Salt and pepper
Watercress to garnish
Remove the flesh from the chicken and cut into small pieces.
In a small saucepan, heat the oil, add the onion and cook for about 3 minutes, until softened. Add the curry paste, tomato puree, wine, bay leaf and lemon juice. Simmer, uncovered, for about 10 minutes until well reduced. Strain and leave to cool.
Purée the chopped apricot halves in a blender or food processor or through a sieve. Beat the cooled sauce into the mayonnaise with the apricot puree. Whip the cream to stiff peaks and fold into the mixture. Season, adding a little extra lemon juice if necessary. Fold in the chicken pieces.
Garnish with watercress to serve.