Well worth the effort coronation chicken..
1 medium chicken
2 sticks of celery chopped
1 carrot chopped
1 large onion, peeled and chopped
½ tsp salt
½ tsp black peppercorns
½ mixed herbs
2 bay leaves
125g ready to eat dried apricots
2 shallots sliced
1 tbsp oil
2 tsp mild curry powder
2 tsp tomato puree
100ml white wine
1 bay leaf
2 slices of lemon
400ml good mayonnaise
2 tbsp double cream
1 tbsp lemon juice
Chicken: place the chicken in a deep pan and fill will cold water until the chicken is submerged, add the rest of the vegetables and seasonings as listed.
Place a lid on the pan and bring gently to the boil. Once boiling turn down to a simmer and cook for 60 mins.
Once cooked remove from pan and cool.
(If you wish, boil the chicken stock that you now have in the pan until reduced by a third, then save to use in soups or stocks.It would be a shame to waste it 🙂 )
Sauce: Cover the dried apricots with boiling water and simmer for 20minutes. Then puree
Heat the oil and fry the shallots for 1 min then add the curry powder and fry for 2 minutes more.
Stir in the tomato puree and cook for 2 more minutes…then add the wine, water lemon slices and bay leaf. Simmer for 15 mins then strain the liquid into a bowl and leave to cool.
To serve: mix the mayo, curry sauce and apricot in a bowl. Add the cream and lemon juice and stir well.
Shred or slice the cooled chicken and mix with the mayo.
Serve with rice and salad.