Coronation Chicken Pasta Salad

serves 6

Mild but flavoursome, this is an excellent dish for summer outdoor eating.

12 oz pasta, cooked in salted water, drained and cooled (toss in a little oil to prevent sticking)

1 small, whole, cooked chicken, cut into short strips

1 tbsp olive oil

1 onion, chopped

2 tsp Garamasala

1 tsp ground ginger

1/2 tsp cumin

1 tbsp tomato purée

4 fl oz red wine

1 bay leaf

Juice 1 lemon

5 oz no-soak dried apricots (if not soft, simmer in water for a few minutes)

1/2 pint mayonnaise

4 fl oz crème fraiche or plain yoghurt 

1/2 glass white wine

Salt and pepper

Fresh parsley, chopped

  In a frying pan, heat the oil, add the onion and cook for about 3 minutes, until softened.  Add spices, tomato purée, red wine, bay leaf and lemon juice.  Simmer, uncovered, for about 10 minutes until well reduced.  Take out the bay leaf and leave to cool.

  Purée the apricots and onion sauce together using a blender, until smooth.  Stir into the mayonnaise and crème fraiche.

  Mix the pasta into the sauce along with white wine and chopped parsley.  Season with salt and pepper and extra lemon juice if needed.  Gently fold in the chicken and garnish with more fresh parsley.

  Serve with a crisp lettuce and tomato salad. 

Variations:  Instead of pasta, just mix the sauce with cooked chicken and serve in a baked potato or as a filling for crusty white rolls.