The Original Coronation Chicken
Mains
Ingredients
cooked chicken
dried apricots
mayonnaise
crème fraîche
olive oil
curry powder
white onion (or shallot)
red wine
bay leaf
lemon juice
a pinch of sugar
salt & pepper
finely chopped celery
toasted almond flakes
a little bit of mango chutney
some fresh finely chopped coriander
few drops of Tabasco
1 tablespoon extra-virgin olive oil
2 tablespoon white onion (or 1 shallot), finely chopped
1 bay leaf
2 teaspoon mild curry powder
1 teaspoon double-concentrated tomato paste
60 ml red wine
60 ml water
1 tablespoon fresh lemon juice
¼ teaspoon brown sugar
200 g mayonnaise
125 g creme fraiche (or unsweetened whipped cream)
1 tablespoon dried apricots, finely chopped
2 large skinless chicken breasts, (600 g or 6 cups) cooked and shredded or cut into chunks
salt & pepper to taste
3 tablespoon toasted almond flakes, (optional)
Directions
The dressing/sauce comes together in as little as 7-8 minutes with few easy-to-follow steps:
Heat the extra-virgin olive oil in a large frying pan over medium-low heat.
Add in the onion, bay leaf and curry powder and gently cook for 2 minutes.
Add in the tomato paste, red wine and water and bring to a gentle boil.
Pour in the lemon juice and a pinch of sugar, then season with salt and freshly cracked black pepper to taste.
Simmer for 2 minutes, until the sauce is slightly reduced, then remove from the heat. Strain the sauce through a fine sieve and allow it to cool.
Once the sauce is ready, you can fold in the remaining ingredients.
In a large bowl mix together the prepared sauce with the mayonnaise, chopped apricots and crème fraîche.
Add in the chicken breast chunks, optional almond flakes, and mix gently all the ingredients together. That's it!
Serve the coronation chicken with a salad, rice or as a filling for jacket potatoes and sandwiches.
Heat the extra-virgin olive oil in a large frying pan over medium-low heat.
Add in the onion, bay leaf and curry powder and gently cook for 2 minutes.
Add in the tomato paste, red wine and water and bring to a gentle boil.
Add in the lemon juice and a pinch of sugar, then season with salt and freshly cracked black pepper to taste.
Simmer for 2 minutes, until the sauce is slightly reduced, then remove from the heat. Strain the sauce through a fine sieve and allow it to cool.
In a large bowl mix together the prepared sauce with the mayonnaise, creme fraiche and finely chopped apricots.
Add in the cooked chicken breast, and mix gently all the ingredients together. Finally, add in toasted almond flakes if you using.
Serve the coronation chicken with a salad, rice or as a filling for jacket potatoes and sandwiches. Enjoy!
Notes
Substitutions:
Apricots: substitute with 2 tablespoons mango chutney.
Almonds: substitute with 1-3 tablespoon sultanas.
Celery: feel free to add 1 celery stick finely chopped.
Cinnamon: feel free to add a pinch of cinnamon powder.
How to cook the chicken:
Nutrition
Calories: 476kcal | Carbohydrates: 6g | Protein: 11g | Fat: 45g | Saturated Fat: 10g | Cholesterol: 63mg | Sodium: 351mg | Potassium: 303mg | Fiber: 1g | Sugar: 4g | Vitamin A: 402IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 1mg