Preparation time is 15minutes
Cook time is 5minutes
Total time is 20minutes
Serve is for 8 people
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
8
- 1tablespoons vegetable oil
- 1 shallot
- 1teaspoons curry powder
- 1tablespoons tomato paste
- 1 dash Worcestershire sauce
- 115grams mayonnaise
- 6 apricot, halves in juice
- 280grams diced cooked chicken
- 8 small rolls (preferably oval, split and spread with softened butter or left plain)
- 2tablespoons parsley, chopped
Method
Step 1 of 3
Heat the oil in a small frying pan over medium-low heat. Add the shallot and cook for about 2 minutes until softened but not browned. Add the curry powder and stir for 1 minute until fragrant. Stir in the tomato paste and Worcestershire sauce. Remove from heat and let cool.
Step 2 of 3
Process the shallot mixture, mayonnaise, and drained apricot halves in a food processor until smooth and creamy. Transfer to a bowl and stir in the chicken. Cover and refrigerate until needed.
Step 3 of 3
Spoon the chicken salad onto the rolls, and sprinkle with the chopped parsley.
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