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|
|Calories from Fat: 218 (42%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 517
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