Ingredients:

5lb chicken poached

1tbsp vegetable oil

1 small onion finely chopped

1tbsp curry paste

1tbsp tomato puree

100ml red wine

1 bay leaf

juice of 1 lemon

4 drained and finely chopped canned apricot halves

300ml mayonnaise

100ml whipping cream

salt & pepper

watercress to garnish

Preparation:

1. 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, tomatoe puree, wine, bay leaf and lemon juice. Simmer, uncovered, for about 10 minutes until well reduced. Strain and leave to cool.
2. Puree 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.
3. Garnish with watercress to serve.