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Method
1. Select a saucepan into
which the chicken will fit. Cut the lemon in half and stuff into the chicken
cavity. Place the chicken into the saucepan and add the bouquet garni,
vegetables and season with the salt and pepper.
2. Fill the saucepan with water until it covers 2/3 of the chicken and
then bring to the boil. Cover and cook the chicken for 1 1/2 hours, until
the chicken's juices run clear. 3. Once the chicken is cooked, transfer
to a large bowl and cover with the liquid from the saucepan. Once the
chicken has cooled, skin and bone the chicken. Then cut into small pieces.
4. The sauce is made by quartering the onion and frying in some butter
until it's softened. Then add the tomato puree, wine., bayleaf, curry
paste and lemon juice and cook for 10 minutes. Add the jam and sieve the
sauce. Allow to cool.
5. Beat the mayonnaise into the sauce and fold in the cream. Squeeze the
lemon juice from the remaining lemon half and stir in the chicken.
6. Garnish with a sprig of watercress.
Serves 8. Cooking time 2 hours.
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