Coronation Chicken (Curried Chicken Salad Sandwich)

• 1 Tbsp peanut oil
• 1/2 cup chopped onion
• 1 tsp mild curry paste
• 1 tsp tomato paste
• 2 Tbsp red wine
• 2 Tbsp fresh lemon juice
• 1 bay leaf
• 1 cup drained and finely chopped canned apricot
• 1 cup mayonnaise, reduced-calorie
• 2 Tbsp heavy cream
• 1 1/4 lb cooked boneless, skinless chicken thighs trimmed of visible fat
• 1 tsp salt
• 1/2 tsp freshly ground white pepper
• 2 Tbsp chopped watercress
• Bread for 6 sandwiches

Combine the oil and onion in a skillet over medium heat and cook the onion, stirring occasionally, until it is tender, about 10 minutes.

Mix in the curry paste, tomato paste, wine, lemon juice, and bay leaf. Reduce the heat to medium-low and cook, stirring frequently, until the liquid evaporates and the onion mixture is a thick paste, about 15 minutes. Remove from the heat and remove the bay leaf.

Combine the onion mixture with the apricot, mayonnaise, cream, chicken, salt, and pepper in a large bowl and mix well. Cover and let it sit in the refrigerator for at least 2 hours so the flavors can meld. Finally, garnish with the watercress. Serve chilled either on salad plates or in sandwiches.

Makes 6 sandwiches, 9 WW PointsPlus (before bread)