Sort ingredients
n.jud
QR Code
Listen
Pdf
Place the chicken in a medium pot and cover with water. Add in the onion, celery and pay leaf. Bring to a simmer and reduce heat to maintain a lazy bubble. Gently poach the chicken for 15 minutes or until an instant-read thermometer registers 165°F. Remove from the poaching liquid and allow to cool, then chop. Set aside.
In a skillet, heat the oil over medium heat. Add in the onion, bay leaf and Madras Curry Powder and gently cook for 2 minutes. Add in the tomato paste, red wine and ¼ cup water and bring to a gentle boil. Add in the lemon juice, brown sugar, salt and pepper.
Reduce to a simmer and cook for two minutes, until the sauce is slightly reduced, then remove from the heat. Strain the sauce and allow to cool.
In a large bowl mix together the cooled sauce with the mayonnaise, creme fraiche and finely chopped apricots.
Add in the cooked chicken breast, and mix gently all the ingredients together. Finally, add in toasted sliced almonds.