Ha ha, stll morning for another 12 minutes.....!!
Cold Curried Chicken (Turkey 
) with Rice Salad
For curried chicken;
1 cooked, picked chicken
1 tsp oil
1 onion, finely chopped
1 level tbspn curry powder
1/4 pint chicken stock
1 tsp tomato puree
juice of 1/2 lemon
2 rounded tsp chutney/pickle (I usually use Branston)
1/2 pint mayonnaise, or to desired consistency
For rice salad;
8oz rice
2 tsp olive oil
1 tsp vinegar
small tin chopped pineapple, drained, and chopped again
6 spring onions, finely chopped
4oz raisins
Gently fry the onion in oil until soft. Remove from heat, add curry powder, tom puree, chutney, lemon juice and mix well. Stir in stock, return to heat. Simmer for 20 mins until sauce has reduced well. Cool add mayo and stir in cooked chicken.
Cook rice as per norm. Mix together oil and vinegar and stir in to the rice while still warm. Allow to cool, then add pineapple, spring onions and raisins.
NB My husband likes this while it is still warm, sometimes I don't bother cooling the sauce much. I just make it to taste now, I don't really follow the recipe as such, it really does become that simple, and you can obv adjust it to taste. It's good for vol au vents too, etc. It keeps well and as it is meant to be eated cold, it is ideal for large gatherings as can be made in advance. If I'm taking it along anywhere I just make the base sauce then take my jar of mayo along to stir in later as that's easier. Hence it's so popular!!
I hope you all enjoy it- do let me know :-)
My auntie also brought home from her travels Australian Curry Hotpot which is I suppose a beef stew with curry powder and cooking apples- if anyone wants that recipe let me know. It's very tasty!!