Ingredients

• 50 grams butter
• ¼ cup flour
• 1-2 tablespoons your favourite curry powder
• 2½-3 cups milk
• 2 tablespoons apricot jam
• ½ cup raisins or sultanas
• ¼ cup desiccated coconut
• 1 cold cooked chicken (unseasoned)

Method

1. Heat the butter in a large saucepan, add the flour and cook for 1 minute until frothy. Stir in the curry powder and cook for a further minute.
2. Remove from the heat and gradually stir in 2½ cups of the milk. Return to the heat and stir over a low heat until thickened. Add the apricot jam, sultanas and coconut and season with salt and pepper. Set aside.
3. Pull the meat from the chicken, discarding the skin and bones. Shred into bite-sized pieces, stir into the curry sauce and reheat gently. Add the remaining milk for a thinner sauce if wished. Serve with rice and garnish with toasted coconut and herbs if desired.

Cooks Tips

- Finely slice 1 green and 1 red capscium, then pan fry in a knob of butter until just softened. Add the the curry with the chicken. Or use half chicken stock and half milk and finish with a dash of cream.