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coronation chicken

Coronation Chicken

  • 35 mins
  • 20 mins
  • easy
  • 6
gaynor mairs
Recipe by
Gaynor Mairs

Ingredients

  • Approx. 400-450g quality skinless chicken breast, steam cooked and finely sliced. (I used Goosnargh)
  • 1 Slug vegetable oil
  • ½ Medium onion finely diced
  • 40g Curry paste (I use a mild one and find paste better than powder for this recipe)
  • 30g Tomato puree
  • 50g Apricot jam
  • 40g Dried soft apricot, finely chopped
  • 120mls Red wine
  • 300mls Mayonnaise
  • 150mls Crème fraiche
  • Freshly ground black pepper and and salt to taste.
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Introduction

A British classic. Delicious served with green salad or rice. Also makes a great filling for sandwiches!

Method

  1. Heat oil in a small heavy based pan, add diced onion and cook until soft, approx. 7-8 mins.
  2. Add curry paste, tomato puree, red wine, apricot jam, and dried soft apricot to pan.
  3. Simmer for about 5 mins.
  4. Remove from heat and allow to cool slightly.
  5. Hand blend to form a smooth sauce. (this is optional but my preference).
  6. Blend mayonnaise and crème fraiche with sauce.
  7. Add sauce to cooked .chilled sliced chicken.
  8. Season and serve

Gaynor's Tip: You can use reduced fat crème fraiche and mayonnaise if desired.

Source: Resident Food Farmison Blogger Gaynor Mairs.

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