Coronation Chicken

Recipe by Trudy Hobbs
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READY IN: 2hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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