The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World
1 tbsp vegetable oil
1/2 cup (115 g) mayonnaise
1 shallot, finely chopped
6 canned apricot halves in juice
1 tsp curry powder (either mild or hot, according to taste)
2 cups diced cooked chicken
1 tbsp tomato paste
8 small rolls, preferably oval, split and spread with softened butter or left plain
dash Worcestershire sauce
2 tbsp chopped parsley
Heat the oil in a small frying pan over medium-low heat. Add the shallot and cook for about 2 minutes until softened but not browned. Add the curry powder and stir for 1 minute until fragrant. Stir in the tomato paste and Worcestershire sauce.
Process the shallot mixture, mayonnaise, and drained apricot halves in a food processor until smooth and creamy. Transfer to a bowl and stir in the chicken. Cover and refrigerate until needed.
Spoon the chicken salad onto the rolls, and sprinkle with the chopped parsley.