Cold, cooked chicken breast, carved in thin slices
1 tbsp. olive oil
2 onions, finely chopped
1 tsp. curry powder
1 tsp. tomato puree
2 glasses red wine
2 slices lemon
1 1/2 tbsp. apricot puree or jam
3/4 pt. mayonnaise
3 tbsp. lightly whipped cream
1 bay leaf
Salt, pepper, sugar

Heat oil, add onion and cook 5 minutes. Add curry powder, the tomato puree, wine and bay leaf. Bring to a boil. Add salt and pepper to taste, a pinch of sugar, and lemon slices. Simmer uncovered 10 minutes. Strain and cool. Alternately add mayonnaise and apricot puree. Finish with whipped cream. About 1 hour before serving, spoon sauce over chicken. Garnish with cantaloupe or grapes. Serves 4.