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Cold Curried Chicken

Western.Chefs's picture
Ingredients
  Oven ready chicken 3 Pound (1 1/2 Kilogram)
  Butter 2 Ounce (50 Gram)
For the curry mayonnaise:
  Olive oil 1 Tablespoon
  Onion 1 Small
For curry powder
  Stock 1⁄4 Pint (1 1/2 Deciliter)
  Curry powder 1 Tablespoon (Leveled)
  Tomato puree 1 Teaspoon
  Lemon 1⁄2 , freshly squeezed
  Sweet chutney 2 Tablespoon
  Mayonnaise 1⁄2 Pint (3 Deciliter)
  Single cream 3 Tablespoon
Directions

GETTING READY
1. Use a clean kitchen towel to wipe the chicken inside out.
2. Preheat the oven to 400°F (200°C or Gas No. 6)

MAKING
3. Cut butter into cubes and place of them inside the cavity.
4. Rub the remaining butter on exposed surface and place bird in a casserole or roasting pan.
5. Cover pan with butter paper and place on middle level of the preheated oven.
6. Roast chicken for 1-1 1/2 hours.
7. When tender at the thickest portion of the thigh, remove from oven and leave to cool.
8. In the mean time, make the sauce by heating oil in a saucepan.
9. When oil is hot, add the chopped onion and sauté for 5 minutes, or until limp.
10. Add the curry powder and stir fry for a couple of minutes to release the spice flavors.
11. Pour in the stock, add tomato puree, lemon juice and chutney
12. Stir and bring to a boil
13. Reduce heat and simmer sauce for 5 minutes until thickened and flavors are concentrated.
14. Strain the sauce into a clean bowl and leave to cool.
15. When cooled completely, add the mayonnaise and cream.
16. Whisk with a wire whisk until smooth and creamy.

SERVING
17. Carve the flesh from the chicken and arrange in a serving dish.
18. Coat with the curry mayonnaise sauce.
19. Serve cold with a crisp green salad on the side.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Curried
Ingredient: 
Chicken
Preparation Time: 
10 Minutes
Cook Time: 
120 Minutes
Ready In: 
130 Minutes
Servings: 
6

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