Heat the oil in a skillet and cook the onion, garlic, and ginger until soft. Add the cumin and curry powder and cook for 2-3 minutes. Add the chicken stock, bring to the boil, and cook uncovered for 15 minutes until all the liquid has evaporated. Leave to cool. When cool, mix with the mayonnaise, yogurt, fresh coriander, and mango chutney. Add the lettuce and chicken pieces and toss to coat.
I used all powders and dried herbs, did not use the chicken stock, so I did not have to do any cooking. It made less liquid, so I could not put it over lettuce salad. But I added diced apple and craisins and served it on bread. Yum!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (203g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 127 (64%)|
|Amt Per Serving||% DV|
|Total Fat 14.1g||19 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 6.9g|
|Cholesterol 11.8mg||4 %|
|Sodium 361.4mg||12 %|
|Potassium 227.6mg||6 %|
|Total Carbohydrate 15.8g||5 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 14.5g|
|Protein 3.2g||5 %|
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: 197
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!