Cold Curried Chicken from The Times Cookery Book by Katie Stewart
Wipe the chicken and place a little of the butter inside. Spread the bird with the remaining butter, cover with a buttered paper and place in a roasting tin. Set in the centre of a hot oven...
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Ingredients
- ½ pint (3 dl) mayonnaise
- 3 tablespoons single cream
- juice of ½ lemon
- 2 rounded tablespoons sweet chutney
- 1 (3 lb) (1½ kg) oven-ready chicken
- 2 oz (50 g) butter
- 1 level tablespoon curry powder
- 1 rounded teaspoon tomato purée
- 1 tablespoon olive oil
- 1 small onion
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