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Ingredientes
- 1 sm cooked free range chicken (preferably poached)
- 1 Tbsp. fat sultanas plumped up with a dash of white wine vinegar
- 2 Tbsp. whole blanched almonds
- 1 tsp garam masala (indian spice mix)
- 1 tsp groundnut oil
- 4 Tbsp. mayonnaise
- 4 Tbsp. double cream
- 5 tsp madras curry pwdr
- 2 Tbsp. sweet mango chutney (any chunks finely minced)
- 1 x lemon halved
- 1 x salt and white pepper
- 1 x granny smith apple
- 2 stk celery peeled to remove outer fibres sliced
- 4 x spring onions minced handful mint leaves
Direcciones
- Pull the meat from the chicken toss with the sultanas and chill.
- Next throw the almonds into a frying pan add in the garam masala and oil and shake till all the nuts look glossy and coated with the spice.
- Then toast over a medium heat till browned all over make sure they do not burn.
- Next beat together the mavonnaise cream curry pwdr and mango chutney then sharpen with a good squirt of lemon juice and season with salt and white pepper.
- Cut the apple into quarters cut out the core then slice into fine segments.
- Toss with some lemon juice to prevent browning.
- Mix all the prepared and remaining ingredients with the curried dressing. Serve cold.
- This is good with cool rice. or possibly can be eaten stuffed into lightly toasted pitta bread with a few salad leaves.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 77g | |
| Recipe makes 6 servings | |
| Calories 134 | |
| Calories from Fat 107 | 80% |
| Total Fat 12.15g | 15% |
| Saturated Fat 2.55g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 65mg | 3% |
| Potassium 134mg | 4% |
| Total Carbs 6.48g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 3.63g | 2% |
| Protein 1.36g | 2% |
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