Coronation Chicken

April 08/2015  Recipes  No comments

1 kg cold cooked chicken [Thighs are good] Cook Chicken in stock with white wine, peppercorns, bay leaf, grated ginger, thyme and celery.]

7 mls EVOO
½ small onion
2 tsp mild curry paste
2 tsp tomato paste
50ml red wine
1 bay leaf
Juice ½ lemon
4 stewed apricot halves, finely chopped [Canned or bottled or rehydrated is fine]
150mls mayonnaise
50ml whipping cream
S& P
Method
Remove the skin of chicken, dice.

To make sauce, heat oil in pan, add onion and cook for 3 mins.

Add curry paste, tomato paste, wine, bay leaf and lemon juice.
Simmer, uncovered for about 10 mins. Strain, if liked, and leave to cool for about 30 mins.

Blend apricots till pureed, then mix cooled curry sauce with apricots and mayonnaise. Lightly whip cream and fold into mixture. Season  and then taste.
If too sweet, may like to add some Worcestershire sauce, and or grated ginger, or some mango chutney for added flavour. If you feel that the mayonnaise overpowers the dish, then use half mayo and half yoghurt.

When satisfied, add curried mixture to chicken. Refrigerate for a couple of hours, and serve with toasted almonds, chopped coriander and a salad.