- 3 pounds Whole Chicken
- 1 bunch Fresh Parsley
- 1 bunch Fresh Thyme
- 4 Carrots
- 2 Bay Leafs
- 1 teaspoon Whole Black Peppercorns
- 1 tablespoon Vegetable Oil
- 1/2 medium Onion, chopped
- 1 1/2 teaspoons Mild Curry Powder
- 1 teaspoon Tomato Paste
- 1/4 cup Red Wine
- 1/2 cup Water
- 1/2 teaspoon Salt
- small pinch Black Pepper
- 1 teaspoon Lemon Juice
- 1 teaspoon Apricot Jam
- 3 tablespoons Mayonnaise
- 1 tablespoon Slivered Almonds
Add the chicken, parsley, thyme, carrots, bay leaves and peppercorns to a large stock pot.
Cover with water, bring to a simmer and cook for 1 hour 20 minutes.
While the chicken is cooking, add oil to sauté pan and heat over medium heat.
Add the onion until softened, about 5 minutes, stir in curry powder and cook for 1 minute.
Stir in tomato paste, wine, water, salt, pepper, lemon juice and apricot jam, simmer for 10 minutes.
Allow the sauce to cool.
When the chicken is done, remove from the pan and allow to cool until it can be handled.
Once cooled, cut up the chicken into bite size pieces.
Mix the mayonnaise into the curry sauce, then stir in the chicken pieces. Refrigerate until cool.
Serve topped with toasted flaked almonds.