Curry Chicken Salad Recipe

Ingredients

2 cups of diced or shredded cooked chicken (leftover roast chicken, cooked chicken breast etc.)
2 medium onions
2 Table spoons olive oil
1 Table spoon curry powder
¼ cup tomato sauce
1 Table spoon apricot jam
1 Table spoon fruit chutney
½ cup low fat mayonnaise (can use full fat)
½ cup sour cream (can use whipped cream or creme fraiche)

 

Directions

If you have to cook your chicken, do it first then allow to cool so you can shred or cube it.

Finley dice onions and add to frypan with olive oil and curry powder. Cook until the onion is soft.

Remove frypan from the heat and add tomato sauce, jam and chutney. Mix and allow to cool.

When cold, add the mayonnaise and sour cream and mix together.

 Finally add the cooked chicken pieces and combine. Garnish with some parsley.

Variations: Add some other vegetables such as celery and pea when cooking the onion.

Serving suggestions: Curry chicken salad can be eaten warm or cold, but i find it has more flavour when cold. Serve the salad on some baby spinach leaves, on top of rice, with a green salad or as sandwich filler.