An old favourite recipe concocted for the Coronation of Queen Elizabeth II in1953. Either serve with rice as a summer main course or use as a sandwich filler for a satisfying snack.
Heat the oil in a large saucepan, add the onion and saute over a gentle heat for 5 mins. Add the apricots, saffron, lemon's zest and juice, curry paste, chutney and white wine. Cover and simmer for 5 mins. Uncover and simmer for a further 5 minutes until the sauce is the consistency of chutney. Leave to cool.
When cold, fold the mayonnaise and cream into the curry sauce, then gently fold the chicken pieces in until they are thoroughly coated. Season to taste and chill until required. Serve cold with rice.
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Serving Size: 1 Serving (309g) | ||
Recipe Makes: 4 | ||
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Calories: 517 | ||
Calories from Fat: 218 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.2g | 32 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 7.8g | ||
Polyunsanturated Fat 9.5g | ||
Cholesterol 162.8mg | 50 % | |
Sodium 445.4mg | 15 % | |
Potassium 622.6mg | 16 % | |
Total Carbohydrate 19.5g | 6 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 17.2g | ||
Protein 54.9g | 78 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 517
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