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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove the flesh from the cooked chicken and cut into small pieces. | 2. In a small saucepan, heat the oil, add the onion and cook for about 3 minutes, until softened. | 3. Add the curry paste, tomato puree, wine, bay leaf and lemon juice. | 4. Simmer, uncovered, for about 10 minutes until well reduced. | 5. Strain and leave to cool. | 6. Puree the chopped apricot halves in a blender or food processor or through a sieve. | 7. Beat the cooled sauce into the mayonnaise with the apricot puree. | 8. Whip the cream until it forms stiff peaks and fold into the mixture. | 9. Season, adding a little extra lemon juice if necessary. | 10. Fold in the chicken pieces. | 11. Garnish with watercress or parsley to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1		cooked	-	-	-	-
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
onion	2 -3	ounces	chopped sweet	0.0	0.0	0.0	0.0
curry paste	1	tablespoon		-	-	-	-
tomato puree	1	tablespoon		5.9375	1.4031	0.2578	0.0328
red wine	4	ounces		96.3883	2.9597	0.0794	0.0
bay leaf	1			-	-	-	-
	1/2		squeezed	-	-	-	-
apricot half	4	cans	drained chopped	-	-	-	-
mayonnaise	1 1/4	cups		1046.9	0.0	1.073	116.0
heavy whipping cream	4 -5	ounces		0.0	0.0	0.0	0.0
salt pepper				-	-	-	-
watercress				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.