Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

This is a favorite in the UK for buffet and picnic. Once you try it, it will become a firm favorite for the summer.

Ingredients Nutrition

Directions

  1. Trim away excess fat and skin, then wash and pat chicken dry with absorbent kitchen paper.
  2. Place the chicken in a large pan with half the chopped onion, 1 bay leaf and the coriander sprigs.
  3. Pour in enough water to cover the chicken and bring to the boil.
  4. Cover and simmer for 1 to 1 1/2 hours or until cooked.
  5. Leave to cool in the liquid for about 30 minutes.
  6. Drain the chicken then strip away and discard the skin.
  7. Slice all the meat from the carcass, cut into bite sized pieces and set aside.
  8. Heat the oil and sauté remaining bay leaf, onion, coriander seeds, cumin and curry powder for 2-3 minutes.
  9. Stir in the tomato puree, lemon juice and red wine, then simmer gently for 10 minutes.
  10. Press the mixture through a sieve (metal is best) and leave to cool.
  11. Mix together the mayonnaise, apricot chutney and the cooled curry mixture.
  12. Whip the cream until it just forms soft peaks.
  13. Fold into the mixture together with the chicken pieces.
  14. Mix well and season to taste.
  15. Arrange the salad leaves on a serving plate and spoon the chicken mixture.

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