CHILLED CHICKEN AND GRAPE
Made our favourite summer dish today.
12 chicken breasts, boned and skinned
1 onion, thinly sliced
350 ml dry white wine
1 bay-leaf
500 ml mayonnaise (preferably home made)
125 ml sour cream
25 ml hot curry powder
salt and pepper
750 g green grapes, skinned, halved and pips removed (I don’t skin them)
Place chicken breasts and onion slices in large shallow pan. Add wine and bay-leaf, poach gently until just tender, about 25 minutes. Leave to cool in liquid.
Combine mayonnaise, sour cream, curry powder and salt and pepper. Thin down slightly by adding a few spoons of poaching liquid. Drain chicken, arrange in shallow serving dish. Add grape halves to mayonnaise mixture, pour over chicken pieces. Cover and chill at least four hours or overnight. Serve on a bed of cold rice with sambals and spinach salad.
Photo and recipe: Tracy Venter
