Chicken salad with red wine curry dressing

Ingredients for 8 servings:

• 2 chickens
• 1 can of mandarin orange(s), 314 ml
• 1 can of mushrooms, 425 ml
• 1 tsp margarine
• 2 small onions
• 1 tbsp curry powder
• 150 ml red wine
• 150 ml water
• 2 tbsp tomato ketchup
• 500 g mayonnaise
• n. B. Meat broth, the chicken should be well covered
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 30 minutes

70s buffet

Cook the chicken in the broth, let it cool, and then cut the meat into small pieces. Sauté the diced onions and curry powder in the margarine for about 3 minutes. Deglaze with red wine, water, and tomato ketchup, and simmer for 10 minutes. Season with salt and pepper and let it cool slightly. Mix with the mayonnaise and toss with the chicken, drained mandarin oranges, and sliced ​​mushrooms. Let it stand for about 2 hours. The dressing makes this a somewhat time-consuming salad, but it’s definitely worth it, as the flavor is amazing and a departure from the more common chicken salads.