Serve cold curried Taj Mahal chicken for summer entertaining or as part of a buffet spread.
ingredients
serves 6
2 teaspoons cooking oil
1 small onion, peeled and finely chopped
2 level teaspoons curry powder
1/2 level teaspoon curry paste
2 tablespoons red wine or wine vinegar
juice of 1/2 lemon
1 level tablespoon apricot spread
1/2 pint mayonnaise (see Below)
salt and paprika pepper
1 cooked chicken (approximately 3 pound)
1/2 pound long grain rice
French dressing using 2 tablespoons olive oil (see Below)
1/3 cup flaked almonds, toasted
method
1. Heat the oil in a skillet, add the onion and fry it gently until tender but not coloured.
2. Add the curry powder and paste and cook the mixture for a few more minutes.
3. Stir in the red wine, lemon juice and spread and cook all the ingredients over a brisk heat for about 3 minutes until they have reduced.
4. Leave this mixture to cool completely before stirring it into the mayonnaise.
5. Check the sauce for seasoning.
6. Remove all the meat from the chicken and cut it into small pieces.
7. Cook the rice in boiling, salted water, for about 12 minutes.
8. Drain the rice thoroughly, then run cold water through the grains to separate them and remove excess starch.
9. Leave the rice to drain for a little while then turn it into a bowl and mix in the French dressing.
10. Arrange around the edge of a serving dish.
11. Mix the chicken with the curried mayonnaise and place in the centre of the rice.
12. Scatter the flaked almonds over the top.
MAYONNAISE
Makes 1 1/2 cups
3 egg yolks
3 level teaspoons French mustard
good pinch of superfine sugar
salt and pepper
1 1/2 cups
about 2 tablespoons distilled white vinegar
1. Put the egg yolks, into a bowl with the mustard, sugar, salt and pepper.
2. Measure the oil into a jug, then add a drop at a time to the yolks, beating all the time with a wooden spoon.
3. When the mayonnaise starts to thicken the oil can be added a little more quickly.
4. When it is really thick, add a little vinegar to thin it to the right consistency.
5. Check the mayonnaise for seasoning then store it in a screw-topped jar in a cool place until it is required.
6. To make the mayonnaise in a liquidizer, put the whole eggs into the goblet with the mustard, sugar, salt and pepper.
7. Blend the ingredients together for a few seconds then add the oil in a steady thin stream.
8. As it starts to thicken add the oil more quickly then adjust the consistency with the vinegar.
FRENCH DRESSING
4 tablespoons olive oil
1/2 level teaspoon salt
1/4 level teaspoon superfine sugar
1/2 level teaspoon freshly ground pepper
2 tablespoons white wine vinegar
1. Put oil into a basin and add salt, sugar and pepper.
2. Whisk in the vinegar drop by drop and continue beating until mixture thickens slightly.
