Serves 6.

2 (2 1/2 lb.) chickens
2 oz. butter

For the curry mayonnaise:

1 tbsp. olive oil
1 sm. onion, peeled & chopped
1 level tbsp. curry powder
1/4 pt. (5 oz.) stock (use water & 1/4 stock cube)
1 rounded tsp. tomato puree
Juice of 1/2 lemon
2 rounded tbsp. gooseberry or apricot jam, or sweet chutney
1/2 pt. (10 oz.) mayonnaise
3 tbsp. single cream (Half & Half or whipping cream, makes no difference)

Wipe the chickens and place a little of the butter inside each. Spread birds with remaining butter, cover with a buttered paper and place together in a roasting tin. Set in the center of a hot oven and roast for 25 minutes per pound. Remove from heat and cool.

Meanwhile, prepare the sauce. Heat the oil in a saucepan, add the onion, cover and fry very gently for 5 minutes until soft. Stir in the curry powder and cook for a further few minutes to bring out the flavor. Stir in the stock, puree, strained lemon juice and jam or chutney. Stir until boiling, then simmer for 5 minutes. Draw off the heat and strain the sauce into a basin. Allow to cool, then stir in the mayonnaise and cream.

Remove the flesh from the chickens and arrange in a serving dish in chunky pieces. Spoon over the curry mayonnaise and serve with plain boiled rise tossed in French dressing, or with Spanish rice salad.

(This is an English recipe so measurements are Imperial. I have given the amount in ounces. I use chicken breasts instead of whole chickens.)