What a mess;I am sorry but it´s not for me.
The provenance of this recipe is a story in itself.while it was created in India by the Duke and Duchess of Gloucester´s cook, who eventually became housekeeper to the actor John Hurt´s parents. The recipe was passed on to me by John Hurt´s sister-in -law. It was originally created as a celebratory dish for the coronation of George VI.
I wonder if it is served as a working lunch to the cabinet in Number 10?
1.5 kg chicken roast with tarragon
FOR THE SAUCE
1/2 tbsp olive oil
50g finely chopped onion
1/2 desert spoon curry powder
1/2 desert spoon curry paste
1 generous tsp tomato puree
1 glass red wine
1 glass water
1 bay leaf
25g ground almonds
salt and pepper
pinch of sugar
1 slice lemon and juice of 1 lemon
2 tablespoons apricot puree or jam
75ml lightly whipped cream
Cook the sauce while the chicken is roasting.
Heat the oil and butter in a pan and gently fry the onion, stirring from time to time until the onion is transparent. Stir in the curry powder and curry paste and cook for a further two minutes. add the tomato puree, red wine, water and bay leaf. Bring to the boil. Stir in the almonds and season with salt and pepper and sugar. Add the lemon slice and lemon juice and simmer in the open pan for 5-10 minutes to reduce. Remove from the heat and mix in the apricot puree or jam, mayonnaise and the lightly whipped cream.Liquidise the sauce in a food processor, joint the chicken and coat with the sauce. Sprinkle with toasted flaked almonds and serve.