Coronation Chicken

"This is a favorite in the UK for buffet and picnic. Once you try it, it will become a firm favorite for the summer."
 
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Ready In:
2hrs 30mins
Ingredients:
18
Serves:
6
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ingredients

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directions

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

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RECIPE SUBMITTED BY

Hi! I work in the IT industry. For relaxation I love to play music, I play sax, piano and banjo. I also love to read and to watch movies. For exercise I like to walk, swim and workout with weights. Oh, I didn't mention cooking. Cooking fits into all the above!
 
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