27 December 2012,21:26 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
1 hour 30 minutes

Preparation Method :

  • Wipe the chicken and season with lemon juice, salt and pepper. Place in a steamer.
  • Cover with a tight-fitting lid and steam over the stock for 1½ hours.
  • Check the liquid level frequently and add more boiling stock or water if necessary. Let the chicken get cold.
  • Meanwhile, make the sauce. Mix together all the remaining ingredients and stir in enough milk to make a smooth coating consistency.
  • Remove the meat from the chicken bones and. when cold; mix with the sauce, reserving a small quantity of the sauce.
  • Pile the chicken into the middle of a serving dish and coat with the remaining sauce.
  • Garnish with watercress and serve with wild rice salad. 


  • 2 kilogram chicken, giblets removed
  • 2 teaspoon lemon juice 
  • Salt
  • Freshly ground black pepper
  • 1 liter boiling chicken stock
  • 600 ml reduced-calorie mayonnaise
  • 4 teaspoons apricot jam, sieved 
  • 1 teaspoon tomato puree 
  • 4 teaspoons curry powder
  • 4 tablespoons Quark
  • Skimmed milk 
  • Watercress sprigs, to garnish

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