Coronation Chicken

By devogirl

An old favourite recipe concocted for the Coronation of Queen Elizabeth II in1953. Either serve with rice as a summer main course or use as a sandwich filler for a satisfying snack.

Ingredients

• 2 tablespoons olive oil
• 1 small Onion; chopped
• 4 ready to eat apricots; chopped
• 1 large pinch saffron strands
• 1 lemon; zest
• 2 tablespoons mild curry paste
• 2 tablespoons mango chutney; diced
• 1 tablespoon tomato puree
• 4 tablespoons Dry white wine
• 6 tablespoons Mayonnaise
• 2 tablespoons Heavy Cream
• 4 cooked chicken breast fillets; torn into strips

Details

Servings 4

Preparation

Step 1

Heat the oil in a large saucepan, add the onion and saute over a gentle heat for 5 mins. Add the apricots, saffron, lemon's zest and juice, curry paste, chutney and white wine. Cover and simmer for 5 mins. Uncover and simmer for a further 5 minutes until the sauce is the consistency of chutney. Leave to cool.

When cold, fold the mayonnaise and cream into the curry sauce, then gently fold the chicken pieces in until they are thoroughly coated. Season to taste and chill until required. Serve cold with rice.