Instructions: Cold Chicken with Fruit & Curry Mayonnaise (Coronation Chicken) - British

Roast or poach chicken at least 8 hours ahead to allow it to thoroughly cool in refrigerator. Sauce: In small saucepan, heat oil over medium heat.

Cook onion and garlic for 4 minutes or until tender. Stir in curry powder; cook and stir for 1 minute . Stir in broth, lemon juice, tomato paste, apricots, and bay leaf. Simmer for about 8 minutes or until apricots are soft. Discard bay leaf. In food processor, puree apricot mixture or mash with fork and press through sieve. Stir into mayonnaise and sour cream. Cut chicken into even pieces. Reserve about 3/4 cup sauce; mix remainder with chicken. Arrange chicken in center of serving dish. Coat with reserved sauce. Surround with watercress. Cut red pepper into thin slivers. Scatter over top. Serve cold or at room temperature.

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NOTES : 8 servings/

Serving size: 1/8 recipe Cold chicken with curry mayonnaise is just another example of the influence that the flavorings of East India cooking have had on the cuisine of the British. For this version of the salad, which was apparently served to Queen Elizabeth II on her coronation day, the dressing is low-fat.

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