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This recipe was uploaded by MarielH
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