Ingredients
Scale
- 2 lbs skinless, boneless chicken breasts, cooked and cut into bite-sized pieces
- 1 small onion, peeled and diced
- 2 tsp olive oil
- 1 T mild curry powder
- 1 T tomato paste
- 1 T water
- ½ small lemon
- ¼ cup red wine
- Bay leaf
- ¼ cup all fruit or low sugar apricot spread
- ¾ cup plain, nonfat Greek Yogurt
- ¼ cup low-fat mayonnaise
- 3 T whipping cream (optional)
- Salt and pepper
Instructions
- Place oil in a heavy bottomed pan on the stove over medium-high heat. Cook onions in oil for approximately 4 minutes, until they are soft and translucent. Add curry powder and a pinch of salt and pepper to onions, stir to coat onions and cook for an additional minute.
- Lower heat. Add tomato paste, water, bay leaf, juice of the half lemon, and red wine to pan and simmer for about 5 minutes, until liquid is reduced. Turn off heat. Remove bay leaf and stir apricot spread into the mixture.
- Place the onion and apricot mixture into a bowl with yogurt and mayonnaise and stir to combine. Taste and adjust seasonings as needed. If using, whip the cream into firm peaks, then fold into cooled mixture.
- Combine the cook chicken in a large bowl with the sauce, stir to combine. Can serve immediately or cover with plastic wrap and place in refrigerator to use later. Will store covered in refrigerator for 3 to 5 days.