Chicken coronation with a curry sauce

Ingredients

• 1 chicken, approximately 2.3 kg, poached (or any other type of cooked poultry)
• 1 tablespoon of vegetable oil paint
• 1 small onion, finely chopped
• 1 tablespoon of curry paste
• 1 tablespoon of tomato puree
• 100 ml of red wine
• One bay leaf
• the juice of half a lemon
• 4 diced apricots
• 300 ml of mayonnaise
• 100 ml of full-fat liquid cream
• A pinch of salt
• A pinch of pepper
• watercress for garnish

If necessary, remove the skin from the chicken and cut the meat into small pieces. Traditionally, the chicken is cooked whole in advance; you can also use raw chicken and grill it at this stage.

Heat up a small amount of oil paint in a small pot.

Add the onion and cook it gently until it is softened, about 3 minutes.

Add the curry paste, tomato puree, wine, bay leaf, and lemon juice. Simmer uncovered for about 10 minutes, until the sauce has reduced. Strain and let cool.

Puree the apricots in a blender or food processor. Then, combine the cooled sauce and apricot puree with the mayonnaise.

Whip the cream until it forms stiff peaks, then gently fold it into the mixture.

Salt, pepper, and add a little lemon juice if desired.

Add the chicken pieces, garnish with watercress, and serve.