• 4 large chicken breasts, split
  • 1 tablespoon butter
  • 1 medium onion, minced
  • 2 teaspoons curry powder 5 ounces chicken stock
  • 1 tablespoon tomato puree
  • 3 tablespoons mango cutney
  • 2 tablespoons apricot jam
  • 2 tablespoons lemon juice
  • Salt and pepper to taste
  • 8 to 10 tablespoons mayonnaise
  • 8 to 10 tablespoons light cream
  • Directions

    Simmer or steam chicken breasts 20 minutes or until tender. Saute minced onion in butter until soft and about to turn color. Stir in curry powder and cook 1 to 2 minutes. Pour in chicken stock and mix well. Add tomato pure, apricot jam and chutney and simmer over moderate heat until thick. Add lemon juice, salt and pepper. Strain and put in refrigerator to cool slightly. Remove skin and bones from chicken. Chop chicken into bite sized pieces. Put cooled sauce in a large bowl and gradually whisk in mayonnaise and cream. Add the chicken and mi x well. Can be served with rice. Best done a day ahead.

    Serves 10 to 12

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