Coronation Chicken Salad

Directions

1. In a large lidded saucepan, cover chicken with cold water.
2. Add 1 teaspoon (5 ml) each of salt and pepper, and top with lemon slices and 1 bay leaf.
3. Bring pot to a boil, then reduce heat, cover pan, and simmer gently until chicken is just cooked through (about 15 minutes).
4. Remove chicken, and let cool.
5. Chop or tear chicken into small pieces.

1. Heat oil in a small saucepan and sauté onion until softened.
2. Add curry powder, tomato purée, wine, the second bay leaf, and lemon juice.
3. Simmer sauce for about 10 minutes, or until it reduces.
4. Strain sauce through a mesh sieve.
5. With the back of a wooden spoon, mash apricot halves through sieve into a bowl, or purée in a food processor.
6. Mix apricots with mayonnaise, then stir in curry sauce a bit at a time until it is incorporated.
7. In a separate bowl, whip cream until stiff peaks are formed. Fold cream into sauce.
8. Season mixture with salt and pepper to taste, adding more lemon juice or curry powder if a stronger flavor is desired.
9. Fold in chicken. Serve atop lettuce, on toast points, or in sandwiches. Garnish with watercress.