Curried Chicken with Wedges

Name: Curried Chicken with Wedges
Total time: 30 min
Yield: 4
Cuisine: European, British, English, Irish
Ingredients: 1 tablespoon Oil; 1 small onion (finely chopped); 1 tablespoon Curry paste; 1 teaspoon tomato puree; 1 tablespoon white wine; 0.5 cup chicken stock; 1 bay leaf; salt; peppers; 1 teaspoon sugar; 0.5 lemon (juice); 1.333 cups Mayonnaise; 2 tablespoons Apricot Jam; 2 tablespoons Mango chutney; 1 tablespoon Golden raisins; 0.375 cup Crème fraiche; 2.5 cups cooked, sliced chicken; Cilantro

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Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

Calories:

847

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	847 kcal	(40 %)
Protein	29.95 g	(31 %)
Fat	70.35 g	(61 %)
Carbohydrates	20.26 g	(14 %)
Sugar added	1.05 g	(4 %)
Roughage	1.59 g	(5 %)

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more nutritional values

Vitamin A	25.91 mg	(3,239 %)
Vitamin D	0.23 μg	(1 %)
Vitamin E	2.69 mg	(22 %)
Vitamin B₁	0.09 mg	(9 %)
Vitamin B₂	0.14 mg	(13 %)
Niacin	17.65 mg	(147 %)
Vitamin B₆	0.58 mg	(41 %)
Folate	15.58 μg	(5 %)
Pantothenic acid	1.03 mg	(17 %)
Biotin	1.39 μg	(3 %)
Vitamin B₁₂	0.39 μg	(13 %)
Vitamin C	9.46 mg	(10 %)
Potassium	336.09 mg	(8 %)
Calcium	93.46 mg	(9 %)
Magnesium	30.93 mg	(10 %)
Iron	2.23 mg	(15 %)
Iodine	0.75 μg	(0 %)
Zinc	1.06 mg	(13 %)
Saturated fatty acids	15.23 g
Cholesterol	124.03 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

servings

Ingredients: 1 tablespoon
Oil; 1
small onion (finely chopped); 1 tablespoon
Curry paste; 1 teaspoon
tomato puree; 1 tablespoon
white wine; ½ cup
chicken stock; 1
bay leaf; salt; peppers; 1 teaspoon
sugar; ½
lemon (juice); 1.333 cups
Mayonnaise; 2 tablespoons
Apricot Jam; 2 tablespoons
Mango chutney; 1 tablespoon
Golden raisins; ⅜ cup
Crème fraiche; 2 ½ cups
cooked, sliced chicken

For the garnish: Cilantro

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Preparation steps

Heat the oil in a pan and cook the onion over a low heat for 3-4 minutes. Stir in the curry paste and cook for a further 2 minutes. Stir in the tomato puree.

Remove from the heat and stir in the wine, chicken stock and bay leaf. Season to taste with salt and pepper, then return to the heat and bring to a boil.

Stir in the sugar, followed by the lemon juice and simmer for gently for 10 minutes. Strain the sauce through a sieve into a jug and leave to cool.

Slowly add the sauce mixture to the mayonnaise, stirring until blended, then stir in the apricot jam, chutney and sultanas.

Stir the creme fraiche into the sauce.

Place the cooked chicken in a large bowl and pour over the sauce, mixing well to to coat the chicken. Garnish with coriander.