This tasty tangy chicken salad can be served as lunch or dinner with good crusty bread.

Ingredients

• salt and pepper to taste
• 300 g chicken breast fillet, cut into strips
• 30 – 45 ml (2 – 3 T) olive oil
• 1 onion, finely chopped
• 30 ml (2 T) butter
• 30 ml (2 T) mild curry powder
• 1 cup Rhodes Quality Tomato Paste
• 2 bay leaves
• 250 ml (1 C) red wine
• 80 ml of Rhodes Quality Apricot Jam
• 250 ml (1 C) chicken stock
• 250 ml (1 C) mayonnaise
• 125 ml plain yoghurt

Method

1. Season the chicken and fry in the olive oil until lightly cooked. Set aside.
2. Fry the onion in the butter until soft, add the curry powder, Rhodes Quality Tomato Paste and bay leaves and cook for 2 minutes.
3. Add the wine and simmer until it reduces and the mixture is almost dry.
4. Add the Rhodes Quality Smooth Apricot Jam and the chicken stock and allow to reduce over low heat to a thick syrupy consistency.
5. Set aside to cool.
6. In a large mixing bowl, combine 190 ml of the reduced mixture with the mayonnaise and yoghurt.
7. Season to taste and stir in the cooked chicken.
8. Refrigerate for 1 hour before serving.