A medium onion
A table spoon of Extra Virgin Olive Oil
A tablespoon of Curry Powder
2 tablespoons of apricot jam
250ml or one full cup of Mayonnaise
250ml or one full cup of Cream (this is optional)
A teaspoon of tomato puree
A dash of salt and freshly ground black pepper
Mirella says that whilst this is a typical English dish – Italians love it and is perfect for summer picnics.
Finely chop the onion and cook them until they are golden – not brown.
Add the curry powder, then add the apricot jam and cook approximately 5 minutes until the jam has dissolved.
Add the tomato puree and cook gently a further 5 minutes.
Strain into a basin and let the mixture cool.
Add the mayonnaise and the cream ( A hint from Mirella – while the cream is optional it adds to the richness of the sauce) and mix it in your mixer until thick and creamy.
Leave in the fridge overnight so that all the flavours can combine.
Serve it with steamed or boiled chicken pieces and plain white rice.
If the sauce is too thick when you take it out of the fridge put it back into the mixer and add a little milk to get the consistency you want.