Coronation Chicken
Serves 8
3 kg (5 lb) Chicken
300 ml (½ pint) Mayonnaise
100 ml (4 fl oz) Red wine
100 ml (4 fl oz) Whipping cream
4 Apricot Halves
1 small Onion
1 tbsp Vegetable Oil
1 tbsp Curry Paste
1 tbsp Tomato Puree
1 Bay Leaf
½ Lemon
Salt and Black Pepper
Watercress - to garnish
Poach the chicken in stock until tender.
Remove the flesh from the chicken and cut into small pieces.
Heat the oil in a small saucepan, add the chopped onion and cook until transparent.
Add the curry paste, tomato puree, wine, bay leaf and lemon juice.
Simmer, uncovered, for about 10 minutes until well reduced, strain and allow to cool.
Use a blender or food processor puree the apricot halves.
Beat the mayonnaise into the cooled sauce, add the apricot puree.
Whip the cream to stiff peaks and gently fold into the mixture.
Season, adding a little extra lemon juice.
Fold in the chicken pieces.
Garnish with watercress to serve.
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