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Chicken Elizabeth

Added by MarielH | Thu 12 Feb 2009 @ 16:34

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Ingredients
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

To finish

2 oz grapes halved and deseeded

Method
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

tried this recipe or a similar one? share your tips...

1. by Karen on Mon 02 Jul 2012 @ 19:44

am desperate for the correct version of this recipe - am having party on saturday and this is one of the dishes I need to serve. thank you Karen <br />

2. by penny on Fri 30 Apr 2010 @ 16:52

My comment is the same as the above - there's no mention of curry powder in the ingredients list, yet says to stir it in, and then says add chicken to mayo and put in fridge for 24 hours, then stir in mayo???? So what is in fact the recipe?!

Look forward to hearing from "you"!

3. by Sheila Clifford on Sun 12 Apr 2009 @ 18:21

In the recipe it does not say how much curry and which curry powder to use. Also the penultimate sentance of the recipe says to 'Leave in fridge for at least 24 hours to absorb flavour. Stir in mayonnaise.' yet no. 4 says you can add the chicken to the mayo mix. Can you confirm that Stir in the mayonnaise just means to give it another stir?

I had lost this recipe so I am delighted that Jamie seems to have heard of this, although my recipe use apricot jam.

Many thanks

Sheila