6 chicken breast halves, cooked and cubed
2 tbsp. olive oil
1 sm. onion, chopped
1 tbsp. curry powder
1/2 c. chicken stock
1 tsp. tomato paste
Juice of 1/2 a lemon
2 tbsp. apricot jam
1 c. mayonnaise
3 tbsp. heavy cream

Heat oil in a saucepan. Add the onion. Cover and fry gently for 5 minutes until the onion is soft. Stir in curry powder and cook for a further 2 minutes to bring out the flavor. Stir in the stock, tomato paste, lemon juice, and jam. Stir until boiling; continue cooking until mixture thickens. Allow to cool slightly and then add mayonnaise and cream. Arrange chicken pieces in a serving dish and spoon the sauce over. Serve immediately over hot, cooked rice.

Serves 6.