Coronation Chicken

• 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

1. Heat the oil in a medium nonreactive saucepan.
2. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
3. Add the curry powder and cook for 2 minutes.
4. Stir in the tomato paste, then the wine, 1/2 cup of water and the bay leaf and bring to a boil.
5. Add the thyme, oregano and 1/2 tablespoon of the lemon juice and cook until thickened and reduced by three-quarters, about 6 minutes.
6. Strain the sauce into a large bowl, pressing hard on the solids; let cool.
7. Add the mayonnaise, jam and remaining 1/2 tablespoon of lemon juice to the sauce.
8. Fold in the chicken and currants and season with salt and pepper.
9. Refrigerate until chilled for up to 1 day.
10. Sprinkle with the parsley and serve.

canola oil, onion, curry powder, tomato paste, red wine, bay leaf, thyme, lemon juice, mayonnaise, apricot, chicken, currants, salt, flatleaf

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