Ingredients Jump to Instructions ↓

  1. 2 pounds chicken pieces

  2. 1 teaspoon olive oil

  3. 1 small onion -- finely chopped

  4. 1 small clov garlic -- chopped

  5. 2 teaspoons curry powder

  6. 1/2 cup chicken broth -- or water

  7. 1 tablespoon lemon juice

  8. 1 teaspoon tomato paste

  9. 2 dried apricots -- chopped

  10. 1 bay leaf

  11. 1/2 cup light mayonnaise

  12. 1/2 cup low-fat sour cream

  13. 1 bunch watercress

  14. 1/2 small sweet red pepper

Instructions Jump to Ingredients ↑

  1. Preparation : Roast or poach chicken at least 8 hours ahead to allow it to thoroughly cool in refrigerator. Sauce: In small saucepan, heat oil over medium heat. Cook onion and garlic for 4 minutes or until tender. Stir in curry powder; cook and stir for 1 minute. Stir in broth, lemon juice, tomato paste, apricots, and bay leaf. Simmer for about 8 minutes or until apricots are soft. Discard bay leaf. In food processor, puree apricot mixture or mash with fork and press through sieve. Stir into mayonnaise and sour cream. Cut chicken into even pieces. Reserve about 3/4 cup sauce; mix remainder with chicken. Arrange chicken in center of serving dish. Coat with reserved sauce. Surround with watercress. Cut red pepper into thin slivers. Scatter over top. Serve cold or at room temperature.


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