Coronation Chicken

Name: Coronation Chicken
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 6
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.

35 mins
20 mins
easy
6

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

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

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

Source: Resident Food Farmison Blogger Gaynor Mairs.