You will need

Serves 6-8, or more as part of a large buffet

Chicken

• 1 small (1.25kg) chicken
• a mirepoix of diced carrot and celery
• a little salt
• a bouquet garni

Put the chicken in a pan, cover it with water (just), add the mirepoix, salt and bouquet garnis and bring to the boil. Turn the heat right down and poach for 15-20 minutes. Cool in the liquid, then remove the meat and dice. Set aside.

Sauce

• ½ tbsp neutral oil (sunflower or rapeseed)
• ½ tbsp minced onion
• ½-1 tbsp curry paste
• ½  tbsp tomato purée
• 65ml red wine
• 65ml water
• 1 bay leaf
• a pinch of sugar
• 1 tsp lemon juice (plus more, to adjust seasoning if required)
• 1 slice of lemon
• salt and pepper
• 4 dried apricots, soaked in hot water for 30 minutes and then minced finely
• 200ml very good quality mayonnaise (we made our own*)
• 2-3 tbsp whipping or double cream
  
  

*Mayonnaise (optional)

• one egg yolk
• ¼ tsp salt
• a squeeze of lemon
• ½ tsp mustard
• 250-300ml neutral oil
• tbsp of vinegar, preferably tarragon vinegar (steep fresh tarragon leaves in white wine vinegar for at least 3 days)

Mix the egg yolk, salt, lemon and mustard together. Very gradually add the oil, whisking or beating with a spoon or spatula all the time, until it emulsifies. Lastly, add the vinegar and mix through.

Method

Fry the onion in the oil on a medium heat for 3-4 minutes. Add the curry paste, puree, wine, water, bay, sugar, lemon juice and slices and bring to the boil. Simmer uncovered for 10-15 minutes to reduce, then strain, season to taste and cool.

Whip the mayonnaise into the strained, cooled, sauce.  Add the minced apricots. Taste and add more lemon juice if needed. Add the cream.

Fold just enough sauce into the chicken to coat each chicken piece.

Serve on a round of rice salad made with boiled rice, peas, diced cucumber, mixed fresh herbs and a French dressing (vinaigrette).

Adapted from Rosemary Hume’s 1953 recipe, published in Hume, Rosemary and Constance Spry. 1956. The Constance Spry Cookery Book.