Heat oil in a small heavy based pan, add diced onion and cook until soft, approx. 7-8 mins. Add curry paste, tomato puree, red wine, apricot jam, and dried soft apricot to pan. Simmer for about 5 mins. Remove from heat and allow to cool slightly. Hand blend to form a smooth sauce. (this is optional but my preference). Blend mayonnaise and crème fraiche with sauce. Add sauce to cooked .chilled sliced chicken. Season and serve Gaynor's Tip: You can use reduced fat crème fraiche and mayonnaise if desired. Source: Resident Food Farmison Blogger Gaynor Mairs.
10 mins Prep 10 mins Cooking Time easy How To Cook Chicken 'popcorn' Nuggets, Marinated Tomatoes' Korean Dip
15 mins Prep 10 mins Cooking Time easy How To Cook Chicken Breast With English Asparagus & Lemon Hollandaise