1.6-1.8kg oven-ready Chicken
Few carrot and onion slices, bay leaf and peppercorns, for flavoring
Salt and pepper
2 onions, peeled
50g butter
8 no-soak dried apricots
Large pinch of saffron strands
Finely grated rind of 2 lemons
60ml (4 tbsp) thin honey
75 ml (5tbsp) curry paste
450ml white grapes juice
150ml Mayonnaise
45ml (3 tbsp) double cream
herbs, to garnish

Method:

• Place the chicken in large saucepan and add the flavoring ingredients with a large pinch of salt.
• Bring to the boil, cover and simmer until the chicken is thoroughly cooked - about 1 hour.
• Leave to cool in the liquid.
• Chop the onions.
• Melt the butter in a small pan, add the onions and sauté until softened.
• Add the apricots, saffron, lemon rind, honey, curry paste and grape juice.
• simmer, uncovered, for 30-40 minutes or until the curry mixture is the consistency of thin chutney.
• Cool. Blend the mixture in a food processor, then pass through a sieve.
• Remove the chicken meat from the bone, discarding the skin.
• Cut the chicken into bite-sized pieces and place in a bowl.
• Cover and refrigerate until required.
• Stir half of the curry mixture into the mayonnaise (freeze the remainder for later use).
• Mix in the cream and seasoning to taste.
• Fold the chicken into the curry sauce.
• Serve with a rice or mixed rice and lentil salad, garnished with herbs.