- 1kg (2¼lb) chicken breasts, boneless and skinless
- 2 onions, peeled and cut into thin wedges
- 2 bay leaves
- Few sprigs of fresh thyme
- 2 chicken stock cubes
- 150ml (¼ pint) red wine
- 3 level tbsp Korma curry paste
- 1 level tbsp tomato purée
- 420g can apricot halves, drained
- 250ml (8fl oz) mayonnaise
- Salt and ground white pepper
- Rocket leaves, for garnish
You can use curry powder instead of paste if that's what you have in
- Set the oven to 190°C/375°F/Gas Mark 5.
- Arrange chicken in a roasting tin and add the onions, bay leaves and thyme. Dissolve the stock cubes in 300ml (½ pint) boiling water, then stir in the red wine and pour over the chicken. Cover the pan with foil and cook in the centre of the oven for 40-45 mins, or until the chicken is cooked and the juices run clear when the flesh is pierced with a fine skewer.
- Transfer the chicken breasts to a plate and leave to cool. Pour the juices into a large pan (such as a sauté pan) and add the curry paste and tomato purée. Boil rapidly, until the juices have evaporated to give a thick paste, stirring regularly so the paste doesn’t stick to the base of the pan. Remove pan from the heat and leave the mixture to cool.
- Place the paste in a food processor, or blender, and add the apricots and purée until smooth. Sieve the mixture to give a smooth paste.
- Stir in the mayonnaise and season to taste with salt and pepper.
- Slice the chicken breasts and stir into the curry sauce. Keep the mixture chilled until serving, then spoon on to serving plate and scatter a few rocket leaves around the edge to give some colour.
Nutritional information per portion
- Calories 321(kcal)
- Fat 21.0g
- Saturates 3.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.