Coronation Chicken Rolls

• 1 tbsp vegetable oil
• 1 shallot, finely chopped
• 1 tsp curry powder (either mild or hot, according to taste)
• 1 tbsp tomato paste
• Dash of Worcestershire sauce
• 1/2 cup (115g) mayonnaise
• 6 canned apricot halves in juice
• 2 cups diced cooked chicken
• 8 small rolls, preferably oval, split and spread with softened butter or left plain
• 2 tbsp chopped parsley

1. Heat the oil in a small frying pan over medium-low heat.
2. Add the shallot and cook for about 2 minutes until softened but not browned.
3. Add the curry powder and stir for 1 minute until fragrant.
4. Stir in the tomato paste and Worcestershire sauce.
5. Remove from heat and let cool.
6. Process the shallot mixture, mayonnaise, and drained apricot halves in a food processor until smooth and creamy.
7. Transfer to a bowl and stir in the chicken.
8. Cover and refrigerate until needed.
9. Spoon the chicken salad onto the rolls, and sprinkle with the chopped parsley.
10. Variation:
11. Egg Salad Rolls: Substitute 4 chopped, hard-boiled eggs for the chicken.
12. If desired, add the grated zest of 1 lemon.

vegetable oil, shallot, curry, tomato, worcestershire sauce, mayonnaise, apricot, chicken, rolls, parsley

Taken from www.cookstr.com/recipes/coronation-chicken-rolls (may not work)