Ingredients:
– 2 chicken fillets
– 2 onions, chopped
– 1 carrot
– 2 bay leaves
– 1 teaspoon of curry powder
– 1 case of tomato paste
– 6 dried apricots
– 1 case of brown sugar
– 3 large cases of mayonnaise
– salt and pepper
– 1 spring onion
preparation
1) Put the chicken in a pan and cover with water.
Add 1 chopped onion, the sliced carrot and the bay leaves.
Boil for about 20 minutes.
Drain the chicken (keep 20cl of stock for the sauce) and leave to cool.
2) Fry the remaining onion in a little butter until it melts.
Add the curry powder and cook and stir for 1 minute
Add the stock and tomato paste.
Simmer for 10 minutes. Add sugar and finely chopped apricots. Leave to cool.
3) Shred the chicken and add to the curry sauce. Finally add the mayonnaise. Season with salt and pepper.
4) Sprinkle with chopped spring onions.
Serve cold with rice