A delightful twist on the classic Coronation Chicken Salad, perfect for a light lunch or a flavorful sandwich filling.
Prepare the chicken by cutting it into bite-sized pieces.
Use leftover roasted chicken for added flavor.
Heat a saucepan over medium heat and sauté the chopped onion until soft.
Add a splash of water if the onion starts to stick.
Add the curry powder, tomato paste, white wine, and bay leaf to the onions. Simmer for 10 minutes.
Stir occasionally to prevent sticking.
Remove the bay leaf and let the sauce cool.
Cooling the sauce prevents it from melting the mayonnaise.
Chop the dried apricots finely and mix them with the mayonnaise in a bowl.
Soak the apricots in warm water for 10 minutes if they are too dry.
Whip the cream to stiff peaks and fold it into the mayonnaise mixture.
Ensure the cream is cold for easier whipping.
Combine the cooled sauce with the mayonnaise mixture and mix well.
Taste and adjust seasoning if needed.
Fold in the chicken pieces, ensuring they are well coated.
Be gentle to keep the chicken pieces intact.
Garnish with fresh watercress and serve.
Serve chilled for the best flavor.
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