|Water||1 1⁄2 Cup (24 tbs)|
|Onion||1 Small, chopped|
|Garlic||2 Clove (10 gm), pressed|
|Mayonnaise||1 1⁄2 Cup (24 tbs)|
|Lemon juice||2 Tablespoon|
|Curry powder||1 Tablespoon|
|Minced onion||2 Tablespoon|
|Lettuce||2 Cup (32 tbs)|
In a saucepan combine the chicken with the water, onion, garlic, peppercorns, allspice, bay leaves and salt.
Bring to boil over high heat.
Reduce heat and simmer about thirty minutes, or until the chicken is well cooked.
Bone and cube the chicken.
Use the stock for another purpose.
Prepare the tangerines by cutting them into basket shapes, removing the insides in sections and reserve.
Prepare the dressing by mixing together the mayonnaise, milk, lemon juice, curry powder, ginger, onion and lettuce.
To assemble, place in each tangerine basket one tablespoon of the dressing, one layer of the cut tangerine sections, one layer of the cubed chicken and top with another spoonful of the dressing.
Decorate each basket with a sprig of mint.
Cover and chill.