Cold Chicken With Fruit and Curry Mayonnaise

Course : Curry
Serves: 8
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2 pounds chicken pieces
1 teaspoon olive oil
1 small onion -- finely chopped
1 clove garlic
2 teaspoons curry powder
1/2 cup chicken broth -- or water
1 tablespoon lemon juice
1 teaspoon tomato paste
2 medium dried apricots -- chopped
1 piece bay leaf
1/2 cup light mayonnaise
1/2 cup low-fat sour cream
1 bunch watercress
1/2 small sweet red pepper

Preparation / Directions:

Roast or poach chicken at least 8 hours ahead to allow it to thoroughly cool in refrigerator. Sauce: In small saucepan, heat oil over medium heat. Cook onion and garlic for 4 minutes or until tender. Stir in curry powder; cook and stir for 1 minute. Stir in broth, lemon juice, tomato paste, apricots, and bay leaf. Simmer for about 8 minutes or until apricots are soft. Discard bay leaf. In food processor, puree apricot mixture or mash with fork and press through sieve. Stir into mayonnaise and sour cream. Cut chicken into even pieces. Reserve about 3/4 cup sauce; mix remainder with chicken. Arrange chicken in center of serving dish. Coat with reserved sauce. Surround with watercress. Cut red pepper into thin slivers. Scatter over top. Serve cold or at room temperature.


Nutritional Information:

Calories -- 216 Total Fat -- 7g Saturated Fat -- 0g Cholesterol -- 77mg Sodium -- 249mg Potassium -- 382mg Carbohydrate -- 6g Protein -- 30g

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