- 1 tablespoon canola oil
- 1 medium onion, chopped
- 1 1/2 tablespoons curry powder
- 1/2 tablespoon tomato paste
- 1/2 cup red wine
- 1 bay leaf
- Pinch each of thyme and oregano
- 1 tablespoon fresh lemon juice
- 1/2 cup mayonnaise
- 1 tablespoon strained apricot jam
- 6 cups shredded cooked chicken
- 1/4 cup currants (optional)
- Salt and freshly ground pepper
- 2 tablespoons chopped fresh flat-leaf parsley
- Heat the oil in a medium nonreactive saucepan. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the curry powder and cook for 2 minutes. Stir in the tomato paste, then the wine, 1/2 cup of water and the bay leaf and bring to a boil. Add the thyme, oregano and 1/2 tablespoon of the lemon juice and cook until thickened and reduced by three-quarters, about 6 minutes. Strain the sauce into a large bowl, pressing hard on the solids; let cool.
- Add the mayonnaise, jam and remaining 1/2 tablespoon of lemon juice to the sauce. Fold in the chicken and currants and season with salt and pepper. Refrigerate until chilled for up to 1 day. Sprinkle with the parsley and serve.
The sweet notes of apricot jam and currants point to a wine with some fruitiness and spice of its own. Best bet? A dry Alsace Gewürztraminer, such as Pierre Sparr Carte d'Or or Domaine Marcel Deiss Mittelwihr.
Add a Comment
Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.