Chicken With Spicy Mayonnaise Recipe
Ingredients
| Chicken | 4 Pound | |
| Seasoned salt | 1 1/4 Cup (16 tbs) | |
| Curry powder | 2 Teaspoon | |
| Whipped cream | 2 Tablespoon | |
| Apricot preserve | 2 Tablespoon, strained | |
| Lemon juice | 2 Teaspoon | |
| Rice | 1 1/4 Cup (16 tbs), cooled | |
| Slivered almonds | 4 Tablespoon, toasted | |
| Gherkins | 2 , finely chopped | |
| 1 red pepper, cored, seeded and finely shredded | ||
| Cucumber | 1 , finely sliced | |
| Vinegar | 2 Tablespoon | |
Directions
Skin the chicken.
Remove the flesh from the bones and cut it into small pieces.
Mix the mayonnaise, curry powder, cream, preserve and lemon juice together in a large bowl.
Stir in the chicken pieces until they are well coated.
Arrange the cold rice in a layer on a serving platter.
(If you prefer, make a rice mold by pressing the hot cooked rice into a 9-inch/23-cm ring mold, refrigerating it until chilled, then unmolding it onto a platter.) Arrange the chicken-mayonnaise mixture over the rice' or in the center of the rice ring and scatter the toasted almonds, chopped gherkins and shredded pepper on top.
Put the cucumber slices into a pan of boiling water and blanch them for 1 minute.
Drain them, then mix them with the vinegar.
Set aside for 10 minutes.
Drain off the vinegar, and arrange the cucumber slices around the rice.
Chill for 30 minutes before serving.
Remove the flesh from the bones and cut it into small pieces.
Mix the mayonnaise, curry powder, cream, preserve and lemon juice together in a large bowl.
Stir in the chicken pieces until they are well coated.
Arrange the cold rice in a layer on a serving platter.
(If you prefer, make a rice mold by pressing the hot cooked rice into a 9-inch/23-cm ring mold, refrigerating it until chilled, then unmolding it onto a platter.) Arrange the chicken-mayonnaise mixture over the rice' or in the center of the rice ring and scatter the toasted almonds, chopped gherkins and shredded pepper on top.
Put the cucumber slices into a pan of boiling water and blanch them for 1 minute.
Drain them, then mix them with the vinegar.
Set aside for 10 minutes.
Drain off the vinegar, and arrange the cucumber slices around the rice.
Chill for 30 minutes before serving.
Chef
