Chilled Prawn Curry

• 1 lb. frozen, peeled, cooked prawns (shrimp), thawed
• 1 small onion, finely chopped
• 1 Tbsp. oil
• 1 level Tbsp. curry powder (medium)
• 4 Tbsp. chicken stock
• 2 heaped Tbsp. sweet chutney
• 2 c. mayonnaise
• 1/2 c. cream
• 8 oz. rice, cooked
• 3 to 4 Tbsp. oil and vinegar dressing
• 1/4 c. tomato puree
• juice of 1/2 lemon
• salt and pepper

1. Fry onion in pan over low heat until soft.
2. Add curry powder and cook 1 minute.
3. Add chicken stock, tomato puree, lemon juice and chutney.
4. Bring to a boil, stirring constantly.
5. Simmer, covered, for 5 minutes.
6. Strain into a mixing bowl; leave to cool. Stir mayonnaise and cream into cooled curry sauce.
7. Season with salt and pepper.
8. Add drained prawns and chill.

frozen, onion, oil, level, chicken stock, sweet chutney, mayonnaise, cream, rice, oil, tomato puree, lemon, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=360218 (may not work)