Coronation chicken
By: Alastair Hendy From: Grigson
-
Coronation chicken
- Prep time:
- 40 mins
- Cook time:
- 15 mins, (plus poaching chickens)
- Serves:
- 4-6
Alastair Hendy's fabulously fruity, curry spiked concoction is a sassy, sensational version of the classic salad created for the Queen's Coronation!
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Ingredients
- 2 chicken
For the sauce:
- 1 tbsp sunflower oil
- 60g Onions, chopped
- 2 tsp curry powder, mild or medium
- 1 tsp tomato purée
- 100ml Red wine
- 60 ml water
- 1 Bay leaves
- 1 slice Lemons
- 1 squeeze lemon juice
- 6 Dried apricots
- 450ml mayonnaise
- 3 tbsp double cream, lightly whipped
- 1 pinch Sugar
- 1 pinch black pepper
To garnish:
- 1 pinch cayenne pepper, or paprika
- 2 sprigs Parsley, chopped (or sprigs of curly parsley)
Method
1. To make the sauce, pour the oil into a medium saucepan and gently fry the onion until softened but not browned.
2. Add the curry powder, tomato puree, wine, water, bay leaf, slice of lemon and a dash of lemon juice. Simmer, uncovered, for 5-10 minutes, then strain. Leave to cool.
3. Put the apricots in a pan with barely enough water to cover. Simmer until very tender, then liquidise, adding a little extra water if needed. Leave to cool.
4. Take the mayonnaise and add the curry flavouring and apricot puree. Season to taste with salt, a little sugar and freshly ground black pepper to taste.
5. Fold in the whipped cream.
6. Strip the meat from the chickens and tear into bite-sized pieces. Toss in enough of the flavoured mayonnaise to coat nicely.
7. Arrange on a plate, garnish with a sprinkling of cayenne or paprika and parsley, and voila - all you need now is a Cathedral and an Archbishop!
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Latest Comment
Delicious. I used a lime instead of a lemon second time round- it gave added piquancy.