Added by MarielH | Thu 12 Feb 2009 @ 16:34
1 4lb oven ready chicken
1 large onion peeled and finely chopped
1 oz butter
1/2 lb redcurrant jelly
1 5oz tin tomato purree
1/4 pint mayonnaise
2 oz grapes halved and deseeded
1 Roast chicken til cooked and leave to cool. Cut into chunks and set aside.
2 Fry onion gently in butter and stir in curry poweder and cook for 10 minutes.
3 Add redcurrant jelly and tomato puree. Cover and cook on low heat for half an hour.
4 Cool and add chick and mayonnaise.
Leave in fridge for at least 24 hours to absorb flavour. Stir in mayonnaise.
Serve on a bed of rice garnished with grapes