Spiced chicken salad
recipe
Spiced chicken salad
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This dish is a tasty variation on Coronation Chicken. The sauce can be made the day before which allows the dish to be very quickly assembled
Ingredients
- 1.6 kg or roughly 6 breasts of chicken, cooked, bought cooked or cooked at home
- 1 tbsp olive oil
- 1 medium red onion, peeled and finely chopped
- 1 level tbsp Korma curry paste
- 1 tbsp tomato puree
- 100ml red wine
- 150ml chicken stock
- 1 bay leaf
- 125g dried, ready to eat apricots, chopped, reserving 25g for decoration
- 100g jar mayonnaise
- 200ml Onken Natural Smooth Yogurt
- 2 tbsp mango chutney
- Salt and freshly ground black pepper
- To serve
Serves:
6
Directions
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- Heat the oil in a frying pan and add the onion, cook over a medium heat for minutes until the onion has softened but not browned, add the curry paste and tomato puree and cook a further minute.
- Stir in the red wine, stock, bay leaf, and apricots. Bring to the boil, then reduce and simmer for minutes until the apricots are soft and the mixture has reduced. Remove from the heat and cool for minutes.
- Remove the bay leaf and puree the mixture in a food processor or liquidiser, blend until nearly smooth. Leave to cool.
Source: Onken yogurts
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