Estimated Nutrition (whole recipe, rough)
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Apricot | 1 medium (35g) | 17 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Watercress | 1 cup (34g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 ea . (2.3 kg / 5 lb ) chicken , poached (or other cooked chicken)
- 1 tbsp vegetable oil
- 1 small onion , finely chopped
- 1 tbsp curry paste
- 1 tbsp tomato purée
- 100 ml red wine
- 1 bay leaf
- ½ ea. lemon , juiced
- 4 apricot halves, finely chopped
- 300 ml (½ pint ) mayonnaise
- 100 ml (4 fl oz) whipping cream
- Salt
- Pepper
- Watercress to garnish
Directions
Skin the chicken if needed, and cut it into small pieces. Traditionally the chicken is cooked whole in advance, but alternatively you can use raw chicken and grill the chicken pieces at this point.
In a small saucepan , warm a small amount of vegetable oil.
Add the onion to the pan and cook gently until soft (about 3 minutes).
Add the curry paste, tomato puree, wine, bay leaf and lemon juice. Simmer uncovered for about 10 minutes until well-reduced. Strain and leave to cool.
Purée the chopped apricots in a blender or processor . Beat the cooled sauce into the mayonnaise with the apricot purée.
Whip the cream to stiff peaks, and fold into the mixture.
Season with salt and pepper, and a little lemon juice if necessary.
Fold in the chicken pieces, garnish with watercress, and serve.