Directions:
- Season the chicken with salt.
- Place in a saucepan with the water and cook till done.
- Set the chicken aside to cool off.
- Saute the onions in the oil until soft.
- Add the curry powder and vinegar and cook for 1 minute.
- Add the apricot jam and simmer for about 5 minutes.
- Remove from cooktop and set aside to cool off.
- Arrange the chicken in a serving dish (or break into smaller pieces first).
- Mix the mayonnaise with the cooled curry mixture and pour over the chicken.
- Place in the refrigerator to chill.
- Note: the flavour develops even better when you chill this overnight. Cooling time is not included in the timings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 338.3 Kcal (1416 kJ) | ||
| Calories from fat | 298.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.12g | 51% | |
|---|---|---|---|
| Cholesterol | 16.32mg | 5% | |
| Sodium | 645.08mg | 27% | |
| Potassium | 102.52mg | 2% | |
| Total Carbs | 9.83g | 3% | |
| Sugars | 5.71g | 23% | |
| Dietary Fiber | 1.35g | 5% | |
| Protein | 1.09g | 2% | |
| Vitamin C | 4.2mg | 7% | |
| Iron | 0.3mg | 2% | |
| Calcium | 22.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 290.31 Kcal (1215 kJ) | ||
| Calories from fat | 255.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.42g | 51% | |
|---|---|---|---|
| Cholesterol | 14mg | 5% | |
| Sodium | 553.57mg | 27% | |
| Potassium | 87.98mg | 2% | |
| Total Carbs | 8.44g | 3% | |
| Sugars | 4.9g | 23% | |
| Dietary Fiber | 1.16g | 5% | |
| Protein | 0.94g | 2% | |
| Vitamin C | 3.6mg | 7% | |
| Iron | 0.3mg | 2% | |
| Calcium | 19.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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