A sweet and tangy chicken dish that can be used in sandwiches, baked potatoes or salads.
- 1 tbsp Olive Oil
- 1/2 Small Brown Onion, finely chopped
- 1 Bay Leaf
- 1 tbsp Curry Powder
- 1 tbsp Tomato Paste
- 60ml (¼cup) Chicken Stock
- 60ml (¼ cup) Water
- 1 tbsp Fresh Lemon Juice
- 120g (½ cup) Mayonaise
- 120g (½ cup) Greek Yoghurt
- 60g (7-8) Dried Apricots, finely chopped
- 2 large Cooked Chicken Breasts, diced (or shredded)
Heat the oil in a large frying pan over medium-low heat. Reduce the heat to low, add the onion, bay leaf and curry powder and sautee for 3-4 mins. If it starts to stick add a splash of the chicken stock.
Add the tomato paste, chicken stock, water and lemon juice. Bring to the boil, reduce the heat and allow to simmer for a couple of minutes, until slightly reduced. Allow to cool.
In a large mixing bowl add the prepared sauce, mayonaise, yoghurt, chopped apricots and stir together.
Add the cooked chicken and gently mix until combined.
CURRY POWDER - Curry powders can vary greatly. I used a mild curry powder. You may have to adjust amounts depending on the curry powder used and how used to the spices your children are.
MAKE IT SMOOTH - If you don't like "bits" in your sauce. Blend the prepared sauce, with the apricots, before mixing with the mayo and yoghurt.
CHICKEN - Use leftover chicken or cook chicken your prefered way. Cut into small chunks or shred. Note that shredded chicken can soak up a lot of the sauce making it less “saucy” and sometimes claggy. Chunks are better if making in advance.
STORAGE - Store in an airtight container and refrigerate for up to two days.
Nutritional information is a ROUGH guide only, calculated using an online nutriton calculator.
Calories: 302kcal | Carbohydrates: 9g | Protein: 21g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 58mg | Sodium: 204mg | Potassium: 327mg | Fiber: 1g | Sugar: 7g | Vitamin A: 448IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg