Serves 2-3

• 2 tbsp olive oil
• Leftover cooked chicken
• 1 large onion, chopped
• 2 bay leaves
• 1 tbsp curry powder (Korma?)
• 1 tbsp tomato puree
• 6 dried apricots, chopped
• 2 tbsp mango chutney
• 4-6 tbsp white wine
• 1 tbsp lemon juice
• 6 tbsp mayonnaise
• 2 tbsp double cream

1. Heat the oil in a pan over a medium-high heat. Cook onions and bay leaves for 5 minutes until softened.
2. Add the white wine, lemon juice, curry powder, apricots, tomato puree and mango chutney. Bring to the boil, then lower the heat, cover and simmer for 5 minutes.
3. Uncover and simmer for another 5 minutes.
4. Remove the bay leaves, add the chicken and turn off the heat. Combine well.
5. Mix in the mayonnaise and double cream and pour into a bowl. Chill until ready to use.

This is actually nice warm, but tradition lends it to a cold mixture.

Great on jacket potatoes, or with salad.