Coronation chicken
Method
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Rub the olive oil all over the chicken. Scatter over the lemon zest and season with the salt and black pepper.
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Steam the chicken for 20-25 minutes, or until cooked through, then set aside to cool.
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Melt the butter in a frying pan, add the shallot and chilli and fry for five minutes. Stir in the curry powder and cook for 2-3 minutes. Stir in the tomato purée and cook for a further minute. Add the wine and continue to cook until the volume of the liquid has reduced by half.
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Stir in the jam and stock, continue to simmer until the volume of the liquid has reduced by half. Set aside to cool.
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Mix the mayonnaise and the crème fraiche in a bowl until well combined, then stir in the curry dressing. Fold in the mango, spring onions, lemon juice and coriander.
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Cut the chicken into bite-sized pieces. Fold this into the mayonnaise mixture. Season with salt, freshly ground black pepper and Tabasco to taste. Serve with a green salad, and dress with the toasted almond flakes.
Ingredients
- 2 free range chicken breasts, skin removed
- 1 tbsp olive oil
- 1 lemon, juice and zest
- sea salt and freshly ground black pepper
- knob of butter
- 1 shallot, finely chopped
- 1 red chilli, deseeded and finely chopped
- 2 teaspoons madras curry powder
- 2 tbsp tomato purée
- 100ml/3½fl oz dry white wine
- 100ml/3½fl oz chicken stock
- 1 tbsp apricot jam
- 150ml/5fl oz mayonnaise
- 75ml/3fl oz crème fraîche
- 1 large mango, peeled, stone removed, flesh diced
- 4 spring onions, finely chopped
- 2 tbsp chopped fresh coriander
- dash Tabasco sauce
- 50g/2oz flaked almonds (toasted lightly dry frying pan)
- green salad leaves, to serve
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Coronation chicken
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