Recipe from chapter 12.
Ingredients
Serves: 8
8 chicken breasts
Chicken stock cube
Dash of white wine
5-6 peppercorns
Bay leaf
1 tbsp. oil
50g/2oz onion chopped
1 dessert spoon curry powder
1 good tsp. tomato purée
1 wineglass red wine
¾ wineglass water
A bay leaf
Salt, sugar, a touch of pepper
A slice or two of lemon and a squeeze of lemon juice
1-2 tbsp. mango chutney
450ml/1 pint mayonnaise
2-3 tbsp. lightly whipped cream
Optional - tabasco
Method
Cooking the poultry (recommended the night before):
1. Cut chicken breasts in half.
2. In a saucepan, cover with water and crumble a stock cube.
3. Add a dash of white wine and the peppercorns and bayleaf.
4. Bring to the boil, cover and simmer for 40 minutes.
5. Allow to cool in the pan.
6. Chop into bite-siz
